Home made chicken schnitzel and slaw will have your family satisfied and impressed this weekend.
Combine the spices, salt and peppers. Remove 1 ½ tbs the mixture and place in a large non-reactive container with the buttermilk and stir to combine.
Cover each breast with a piece of cling film and slightly bash with a rolling pin to flatten. Place in the buttermilk mixture and marinade for at least 1 hour or overnight.
Combine the remaining spice mix in a roasting tray or dish with the flour and cornflour.
Remove the chicken from the buttermilk and slightly drain any excess. Coat in the flour mixture and press down to make sure the coating sticks.
Heat 1cm oil in a deep frypan over medium high heat.
In batches, cook the chicken and 3-4 minutes a side then drain on a rack set above a baking tray. Do not drain on paper towel as this will take away the crispiness.
For the slaw, combine all the ingredients in a bowl, season and toss to coat.
Serve chicken with slaw or as a sub with soft rolls and slaw.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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