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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Line a large baking tray with tinfoil and place a wire rack over tray. Place breadcrumbs in a large bowl. Place milk and egg together in a separate bowl and whisk to combine. Place flour in a third bowl and season with pepper.
2 Coat each schnitzel in flour and shake off any excess. Coat in egg mixture and finally coat in a layer of breadcrumbs.
3 Place schnitzels in a single layer on prepared rack and spray with oil. Bake for 6-8 minutes or until golden. Turn schnitzels, spray with a little more oil and return to oven for 5 more minutes until cooked through.
4 Meanwhile, to make coleslaw, place cabbage, carrots and celery in a large mixing bowl and gently toss to combine.
5 To make dressing, place buttermilk, mayonnaise and mustard in a small bowl and whisk until well combined. Add dressing to coleslaw and gently toss to combine. Serve coleslaw with schnitzeland lemon wedges.
Make a colourful coleslaw by mixing 1/4 head (each) red and green cabbage.
Panko breadcrumbs can be found in the Asian section of the supermarket. If not available, substitute with toasted breadcrumbs.
Calories N/S cal
Kilojoules 1950 kJ
Total fat 13 g
Saturated fat 2 g
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