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Chicken schnitzel with broccoli slaw
heartfoundation.org.au|Helpline 13 11 12

Chicken schnitzel with broccoli slaw

20 minutes (preparation 25 minutes)
Serves 4
  • 4 x 150g skinless chicken breast fillets, fat trimmed  
  • ¼ cup buttermilk  
  • 1 cup stale wholegrain breadcrumbs  
  • 2 tablespoons grated parmesan cheese 
  • 2 teaspoons dried Italian herbs 
  • Olive oil cooking spray 
  • Lemon wedges to serve 

Broccoli Slaw 

  • 350g broccoli, chopped 
  • 200g green cabbage, finely shredded 
  • 1 cup frozen corn kernels, thawed  
  • 3 green shallots, finely sliced 
  • 1 cup fresh basil leaves, shredded 
  • 1/3 cup slivered almonds, toasted 
  • ½ cup buttermilk 
  • 1 tablespoon Dijon mustard 
  • 2 tablespoons finely grated parmesan cheese 
  • 2 teaspoons lemon juice  
  1. Pound chicken with a meat mallet between 2 sheets plastic wrap to an even 1cm thickness. Transfer to a large shallow dish, season with pepper and pour over buttermilk. Turn chicken to coat evenly.  
  2. Line a large baking tray with baking paper and spray with oil. Mix breadcrumbs, parmesan and Italian herbs on a large plate. Working with one chicken fillet at a time, remove from buttermilk, allow excess to drip off, then coat both sides in breadcrumb mixture. Place on prepared tray. Spray with oil. 
  3. Bake in a 220C oven (fan-forced) for 20 minutes, turning schnitzel halfway through cooking time, until lightly golden and cooked through.  
  4. Meanwhile, to make slaw, process broccoli in food processor until finely chopped. Transfer to a large heatproof bowl, cover with boiling water. Stand 2 minutes. Drain, rinse under cold water then drain well. Combine broccoli, cabbage, corn, shallots, basil and almonds in a large bowl. 
  5. Whisk buttermilk, mustard, parmesan and juice in a jug until combined. Add to slaw, season with pepper and toss well. 
  6. Divide slaw among 4 plates. Top with sliced schnitzel. Serve lemon wedges. 

Tips 

  • 4 x 150g chicken breast fillets can be replaced with 2 x 300g fillets, cut horizontally through the side to give 4 thin pieces.  
  • To make 1 cup breadcrumbs, process 2 x 35g slices wholegrain bread in a food processor. Use 1-2 day old bread for best results. 
  • Broccoli slaw can be made up to 2 hours ahead. Keep, covered, in fridge.  
  • Swap frozen corn with fresh kernels cut straight from the cob, if preferred. 

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