Chicken Schnitzel
Created by ImPat on November 4, 2019
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #33665
Ingredients
- Vegetable oil for shallow frying
- 400 grams crumbed chicken schnitzels (4 schnitzels)
- 1 1/2 cups peas, frozen
- 600 grams savoy cabbage, trimmed and thinly shredded
- 3 green spring onions, thinly sliced
- 2 tablespoons baby capers, drained
- 1/4 cup basil, thinly sliced
- 3/4 cup parmesan, grated
- 1/2 cup honey and mustard salad dressing
- Lemon wedges, to serve
How to Make
-
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.
Nutritional Facts
- 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