Chicken Schnitzel
Recipe: #33665
November 04, 2019
"From our weekday newspaper The West Australian. Times are estimated. NOTE - full title of the recipe is Chicken Schnitzel With Cabbage, Basil and Parmesan Slaw."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (346.4 g)
- Calories 578.2
- Total Fat - 33.7 g
- Saturated Fat - 14.3 g
- Cholesterol - 361.3 mg
- Sodium - 704.4 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 2.3 g
- Sugars - 0.6 g
- Protein - 57 g
- Calcium - 252.1 mg
- Iron - 6.7 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat enough oil in a large, non-stick frying pan over a medium to high heat, to shallow fry and then add chicken and fry for about 4 minutes on each side, or until golden brown and cooked through and then drain on absorbent kitchen paper.
Step 2
Meanwhile boil or microwave peas until tender and then drain and then rinse under cold water and drain well.
Step 3
Toss cabbage with onions, capers, basil and parmesan in a large bowl and stir in peas and dressing and season with salt and pepper and toss to combine.
Step 4
Serve sliced chicken with slaw and lemon wedges.
Tips & Variations
No special items needed.
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