Chicken Schnitzel With Asian Cabbage
Recipe: #33395
September 24, 2019
Categories: Salads, Vegetable Salad, Chicken, Eggs, Cabbage, Asian, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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