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Herby schnitzel with winter slaw

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Served with a crunchy winter slaw, this herby schnitzel is the perfect way to step up meal time. Give this tasty spin on a classic a go, you won't regret it!

  • Serves4
  • Cook time15 minutes
  • Prep time25 minutes, (+ chilling time)
Herby Schnitzel with Winter Slaw

Ingredients

  • 4 thick slices of day-old Vienna sourdough bread, crusts removed, coarsely torn
  • 1 tbs finely grated lemon rind
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup (75g) plain flour
  • 1 tsp ground paprika
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 1/2 cup (60ml) milk
  • 4 Coles RSPCA Approved Chicken Thigh Fillets (about 500g)
  • 1 cup (250ml) sunflower oil
  • Lemon wedges, to serve
  • Flat-leaf parsley leaves, extra, to serve
  • Winter slaw
  • 1/2 cup (120g) Coles Brand Sour Cream
  • 1 tbs lemon juice
  • 1 tbs maple syrup
  • 1 medium fennel bulb, finely shaved
  • 1/2 celeriac, peeled, cut into matchsticks
  • 1 firm green pear, cored, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup dill sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Process the bread in a food processor until fine crumbs form. Add the lemon rind and parsley and process until well combined. Transfer to a shallow bowl. Combine the flour and paprika in a separate shallow bowl and season with salt and pepper. Whisk the egg and milk together in a third shallow bowl.

  2. Step 2

    Place 1 chicken fillet between 2 sheets of plastic wrap or baking paper. Use the flat side of a meat mallet or rolling pin to lightly pound until chicken is 1.5cm thick. Repeat with remaining chicken.

  3. Step 3

    Coat 1 piece of chicken in the flour mixture and gently shake off any excess. Dip in the egg mixture, then in the breadcrumbs mixture, pressing firmly to coat. Place on a plate. Repeat with remaining chicken. Place in the fridge for 30 mins to chill.

  4. Step 4

    Meanwhile, to make the winter slaw, combine the sour cream, lemon juice and maple syrup in a small bowl. Taste and season with salt and pepper. Combine the fennel, celeriac, pear, parsley and dill in a large bowl. Drizzle with a little of the dressing and stir until well combined.

  5. Step 5

    Heat the oil in a deep frying pan over medium-low heat to 160°C (the oil is ready when a cube of bread turns golden brown in 15 seconds). Add half the chicken and cook for 2-3 mins each side or until golden brown and chicken is cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

  6. Step 6

    Transfer the winter slaw to a large serving bowl. Drizzle with the remaining dressing. Serve with the chicken schnitzel, lemon wedges and extra parsley leaves.