Austrian chicken schnitzel with red cabbage coleslaw

  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 1/4 cup finely grated parmesan
  • 2 x 200g chicken breast fillets
  • 2 teaspoons plain flour
  • 500g sweet potatoes, thickly sliced
  • 1 tablespoon finely chopped chives
  • 4 cups finely shredded red cabbage
  • 1/3 cup 99% fat-free coleslaw dressing
  • 2 cups steamed broccoli florets, to serve

Instructions

Step 1Preheat oven to 200°C and line a large baking tray with baking paper. Beat egg in a medium bowl. Combine breadcrumbs and parmesan in another bowl.
Step 2Cut each chicken breast into two horizontally. Flatten each piece with a meat mallet, or with the base of a small frying pan until about 1 cm thick. Sift flour over both sides of chicken. Season with freshly ground black pepper. Dip each piece into the egg and then evenly coat in breadcrumb mixture. Place onto baking tray.
Step 3Spray crumbed chicken on both sides with oil. Bake for 15 minutes, turning once, or until golden and cooked.
Step 4Meanwhile, steam sweet potato for 12–15 minutes, or until tender. Toss with chives. Toss cabbage and dressing, then serve with schnitzel, steamed sweet potato and broccoli.

Variations

Make like the Europeans do, and replace the chicken with veal schnitzels. 

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