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Chicken Schnitzel with Slaw
Crispy panko-crumbed chicken schnitzel served with a tangy, creamy coleslaw. Seasoning each stage of the crumbing process, the flour, the egg and the panko, rather than just the raw chicken, is what builds flavour all the way through the crust rather than leaving it bland.
Ingredients
Instructions
Crumb chicken: flour, egg, panko. Season each stage.
Shallow-fry in oil 3–4 minutes per side until golden and cooked through. Drain.
Make slaw: mix cabbage and carrot with mayo, vinegar and mustard. Season.
Serve schnitzel with slaw and a lemon wedge.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
