Crispy Chicken Schnitzel
over Cabbage & Apple Slaw with Chive Mayo
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Biting into a good chicken schnitzel comes with its own soundtrack. First, your teeth sink into the crackling panko crumb exterior, pan-fried to bronze and crisp, and then they hit the tender meat inside. (Tip: use a coating of mayo to make sure the breading adheres.) The cutlets hover over a moist and creamy slaw made with shredded cabbage and apple matchsticks. Get a little more decadent by dipping into a chive-studded mayo.
We will send you:
- 2 Chicken breasts
- 150g Shredded green cabbage
- 1 Bunch of chives (or garlic chives)
- 2 Apples
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 60g Panko
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
4 g
Sodium
900 mg
Total Carb
59 g
Sugars
24 g
Protein
45 g
Fibre
7 g
Preparation
Prepare the chicken schnitzel
In a medium bowl, combine the panko, ⅓ of the spices and a big pinch of S&P. In a second medium bowl, combine ¼ of the mayo, 2 tbsp water (double for 4 portions) and a big pinch of S&P. Pat the chicken dry with paper towel and halve horizontally; season with ½ the remaining spices and S&P. Working one at a time, coat the chicken in the mayo (shaking off any excess), then in the panko (pressing to adhere).
Cook the chicken schnitzel
In a large pan, heat a thin layer of oil on medium-high. Cook the chicken schnitzel*, 3 to 4 min. per side, until browned and cooked through. Transfer to a paper towel-lined plate and season with S&P.
Mise en place
Meanwhile, core and cut the apples into matchsticks. Thinly slice the chives. In a small bowl, combine ⅔ of the remaining mayo, ⅓ of the vinegar and ⅓ of the chives.
Make the slaw
In a large bowl, combine the remaining vinegar, mayo and spices, and S&P. Add the cabbage, apples and ½ the remaining chives; toss well.
Plate your dish
Divide the slaw between your plates. Top with the chicken schnitzel (slice beforehand if desired). Garnish with the remaining chives. Serve the chive mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
