Chicken schnitzel with coleslaw

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

Save to favs/meal planning

See favs

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

4 bought crumbed chicken schnitzels
cooking spray oil
¼ Chinese cabbage, shredded
2 medium carrots, coarsely grated
½ cup chopped flat-leaf parsley
6 spring onions, finely chopped
⅓ cup light sour cream
¼ cup lemon juice
2 cloves garlic, crushed
4 whole grain rolls to serve

Instructions

Stay Awake

1 Preheat oven to 190Â°C. Arrange chicken on a baking tray. Spray all over with oil. Bake for 15 minutes, turning once during cooking, or until golden and cooked through.

2 Meanwhile, combine cabbage, carrot, parsley and spring onions in a large bowl.

3 Whisk sour cream, lemon juice and garlic together in a jug until smooth. Add to cabbage mixture and stir gently to combine.

4 Serve each schnitzel with coleslaw and a bread roll.

HFG tip

Don't have time to make coleslaw? Pile the schnitzel into a roll with tomato, cucumber, lettuce and beetroot.

Nutrition Info (per serve)

Calories 449 cal

Kilojoules 1880 kJ

Protein 33.5 g

Total fat 11.2 g

Saturated fat 3.3 g

Carbohydrates 54.1 g

Sugar 6.4 g

Dietary fibre 6 g

Sodium 530 mg

Calcium 165 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT