Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 1½ cups flour
  • 2 tsp salt
  • 1 tsp garlic powder
  • 4 eggs
  • 2½ cups Panko breadcrumbs
  • 1 tsp black pepper
  • 1 cup oil
  • 4 baby cabbage ((or 1 medium-size cabbage), shredded )
  • 2 carrots (peeled and thinly sliced )
  • 1-2 jalapeño  (de-seeded and finely chopped )
  • 1 cup fresh coriander/cilantro leaves
  • 1 cup mayonnaise
  • 1-2 tbsp maple syrup
  • 2-3 tsp lemon juice
  • salt and pepper (to taste )

Instruction

  • Slice the chicken in half, horizontally, creating two thin chicken cutlets. 
  • Place chicken in between two sheets of parchment paper.
  • Flatten with a meat mallet or rolling pin.
  • Place flour, salt, a pinch of pepper and half teaspoon garlic powder into a wide bowl suitable for dipping the chicken in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and remaining garlic powder into another.
  • Coat the chicken first in the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
  • Heat vegetable oil in a large pan or skillet over medium high heat.
  • Carefully lay the chicken into the hot oil and allow to cook for 3-4 minutes per side until golden brown and crisp.
  • Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
  • Thinly slice the cabbage and carrots and place in a large bowl. Finely chop the jalapeños then add to the salad along with the fresh coriander/cilantro.
  • Mix together the mayonnaise, maple syrup, lemon juice, salt and pepper then pour over the salad. Toss to coat.
  • Serve the chicken schnitzel with the slaw and extra lemon wedges for squeezing.