Chicken Schnitzel

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"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
OK

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 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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