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Chicken schnitzel with broccoli slaw

Chicken schnitzel with broccoli slaw

A plate showcasing a delectable combination of chicken and salad

4 serves

20 m

25 m


  • 4 x 150 g 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

  • 350 g broccoli, chopped
  • 200 g green cabbage, finely shredded
  • 1 cup frozen corn kernels, thawed
  • 3 green shallots, finely sliced
  • 1 cup fresh basil leaves, shredded
  • cup slivered almonds, toasted
  • ½ cup buttermilk
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely grated parmesan cheese
  • 2 teaspoons lemon juice


Step 1

Pound chicken with a meat mallet between 2 sheets plastic wrap to an even 1 cm thickness. Transfer to a large shallow dish, season with pepper and pour over buttermilk. Turn chicken to coat evenly.

Step 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.

Step 3

Bake in a 220 °C oven (fan-forced) for 20 minutes, turning schnitzel halfway through cooking time, until lightly golden and cooked through.

Step 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.

Step 5

Whisk buttermilk, mustard, parmesan and juice in a jug until combined. Add to slaw, season with pepper and toss well.

Step 6

Divide slaw among 4 plates. Top with sliced schnitzel. Serve lemon wedges.


  • 4 x 150 g chicken breast fillets can be replaced with 2 x 300 g fillets, cut horizontally through the side to give 4 thin pieces.
  • To make 1 cup breadcrumbs, process 2 x 35 g 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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