Chicken Schnitzel With Asian Cabbage

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated. Please note the full name of the recipe is Chicken Schnitzel With Asian Cabbage and Avocado Salad."

Original recipe yields 4 servings


  • Serving Size: 1 (472.6 g)
  • Calories 729.9
  • Total Fat - 29 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 611.4 mg
  • Sodium - 615.8 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 6.7 g
  • Sugars - 6.6 g
  • Protein - 79.6 g
  • Calcium - 178.1 mg
  • Iron - 6.9 mg
  • Vitamin C - 30.7 mg
  • Thiamin - 0.5 mg

Step 1

Cut each fillet horizontally through the side to give two thin pieces and then place each between two sheets of plastic wrap and gently pound with a meat mallet to slightly flatten to about 1cm thick.

Step 2

Dust chicken in flour seasoned with salt and pepper and one at a time, dip in combined eggs and garlic and then coat in crumbs, pressing on lightly and place on a tray, repeat until all the chicken is coated.

Step 3

Heat oil in a medium, non-stick frying pan over a medium heat and add chicken in two batches and shallow-fry for about 3 minutes on each side, or until cooked and then drain on absorbent kitchen paper and cut diagonally in half.

Step 4

Meanwhile, make salad - combine all ingredients in a bowl and mix well.

Step 5

Serve chicken with salad and top with avocado and mayonnaise.

Tips & Variations

No special items needed.