Chicken schnitzel with broccoli slaw
4 serves
20 m
25 m
Ingredients
- 4 x 150 g skinless chicken breast fillets, fat trimmed
- ¼ cup buttermilk
- 1 cup stale wholegrain breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 teaspoons dried Italian herbs
- Olive oil cooking spray
- Lemon wedges to serve
Broccoli slaw
- 350 g broccoli, chopped
- 200 g green cabbage, finely shredded
- 1 cup frozen corn kernels, thawed
- 3 green shallots, finely sliced
- 1 cup fresh basil leaves, shredded
- â…“ cup slivered almonds, toasted
- ½ cup buttermilk
- 1 tablespoon Dijon mustard
- 2 tablespoons finely grated parmesan cheese
- 2 teaspoons lemon juice
Method
Step 1
Pound chicken with a meat mallet between 2 sheets plastic wrap to an even 1 cm thickness. Transfer to a large shallow dish, season with pepper and pour over buttermilk. Turn chicken to coat evenly.
Step 2
Line a large baking tray with baking paper and spray with oil. Mix breadcrumbs, parmesan and Italian herbs on a large plate. Working with one chicken fillet at a time, remove from buttermilk, allow excess to drip off, then coat both sides in breadcrumb mixture. Place on prepared tray. Spray with oil.
Step 3
Bake in a 220 °C oven (fan-forced) for 20 minutes, turning schnitzel halfway through cooking time, until lightly golden and cooked through.
Step 4
Meanwhile, to make slaw, process broccoli in food processor until finely chopped. Transfer to a large heatproof bowl, cover with boiling water. Stand 2 minutes. Drain, rinse under cold water then drain well. Combine broccoli, cabbage, corn, shallots, basil and almonds in a large bowl.
Step 5
Whisk buttermilk, mustard, parmesan and juice in a jug until combined. Add to slaw, season with pepper and toss well.
Step 6
Divide slaw among 4 plates. Top with sliced schnitzel. Serve lemon wedges.
Tips
- 4 x 150 g chicken breast fillets can be replaced with 2 x 300 g fillets, cut horizontally through the side to give 4 thin pieces.
- To make 1 cup breadcrumbs, process 2 x 35 g slices wholegrain bread in a food processor. Use 1-2 day old bread for best results.
- Broccoli slaw can be made up to 2 hours ahead. Keep, covered, in fridge.
- Swap frozen corn with fresh kernels cut straight from the cob, if preferred.
