"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

Metric US

I've Tried It

Nutritional

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.