| | Shortcut cheesy chicken schnitzels with silverbeet slaw
Shortcut cheesy chicken schnitzels with silverbeet slaw
Shortcut cheesy chicken schnitzels with silverbeet slaw 4.3-5 9
  • Calories: 1956 kj
  • Fat: 15.7g
  • Carbohydrates: 31.8g

How to Make:

  1. Place seasoning mix on a plate. Place breadcrumbs on a separate plate. Whisk eggs in a shallow bowl. One at a time, press chicken into seasoning mix to coat. Dip in egg, then press in breadcrumbs. Place on a plate. Cover. Refrigerate for 30 minutes, if time permits
  2. Make silverbeet slaw. Place the zucchini, silverbeet, cabbage and onion in a large bowl.
  3. Preheat oven to 150C/130C fan-forced.
  4. Add enough oil to a large frying pan to reach 1cm up side of pan. Heat over medium-high heat (see notes). Cook chicken, in batches, for 4 to 5 minutes each side or until golden and just cooked through. Transfer to a large baking tray. Place in oven to keep warm.
  5. Drizzle slaw with dressing. Season with salt and pepper. Toss gently to combine. Serve chicken with slaw and lemon wedges, and sprinkle with sesame seeds.
Time for preparing:
20 min.
Servings:
8

Ingredients:

  • 2 x 24g sachets creamy cheese and garlic potato bake seasoning mix (see notes)
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 8 chicken schnitzels, uncrumbed (see notes)
  • Extra virgin olive oil, for shallow frying
  • Lemon wedges, to serve
  • 1 tablespoon sesame seeds, toasted
  • 3 small zucchini, cut into long thin strips
  • 1 bunch silverbeet, trimmed, finely shredded
  • 1/4 small red cabbage, finely shredded
  • 2 green onions, thinly sliced
  • 1/2 cup French dressing
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