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Panko Crumbed Chicken Schnitzel With Homemade 'Slaw

Panko Crumbed Chicken Schnitzel With Homemade 'Slaw

Ingredients for One

  1. 150 grams free range chicken breast
  2. 150 grams Desiree potato
  3. 100 savoy cabbage
  4. 10 grams parsley
  5. 0.5 carrot
  6. 0.5 eschalot
  7. 1 lemon
  8. 0.5 cup panko breadcrumbs
  9. 1 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 300 grams Desiree potato
  3. 200 savoy cabbage
  4. 20 grams parsley
  5. 1 carrot
  6. 1 eschalot
  7. 1 lemon
  8. 1 cup panko breadcrumbs
  9. 2 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 600 grams Desiree potato
  3. 400 savoy cabbage
  4. 30 grams parsley
  5. 2 carrot
  6. 2 eschalot
  7. 1 lemon
  8. 2 cup panko breadcrumbs
  9. 4 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 900 grams Desiree potato
  3. 600 savoy cabbage
  4. 40 grams parsley
  5. 3 carrot
  6. 3 eschalot
  7. 2 lemon
  8. 3 cup panko breadcrumbs
  9. 6 tbsp Greek yoghurt - PANTRY ITEM
  10. red wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. peel and very finely chop eschalot
  2. finely shred cabbage
  3. peel (or wash) and coarsely grate carrot
  4. wash and chop parsley
  5. wash and zest lemon, cut half into wedges (1 p/p)
  6. cut potato into 8-10 pieces
  7. empty breadcrumbs onto a plate

Method:

  1. Half cover potatoes with cold salted water in a saucepan, bring to the boil, cover and cook for 8-10 minutes or until tender. Drain and drizzle with a little olive oil, sprinkle a little of the parsley, season with salt & pepper, cover to keep warm.
  2. Meanwhile, carefully cut chicken breasts horizontally into schnitzels. Mix a few tablespoons of yoghurt with water. Place chicken into yoghurt and mix well to ensure it's completely coated. Press into breadcrumbs until evenly coated.
  3. Combine cabbage, carrot, eschalot, lemon zest, the remaining parsley with lemon juice, a dash of vinegar and enough yoghurt to coat the slaw. (You can use mayonnaise if you prefer.) Season with salt & pepper.
  4. Heat plenty of olive oil in a non stick frying pan over a medium heat. Cook the chicken until deep golden brown on both sides. Place on a plate on paper towel. Serve with slaw, parsley potatoes and a lemon wedge.
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