Chicken schnitzel and slaw (paleo)
Chicken schnitzel and slaw
Coleslaw and schnitzel are one of those perfect combinations that never fails. It’s perfect for a midweek dinner, then lunch the next day in a salad or wrap with avocado and more coleslaw. I prefer a thin schnitzel, so I get my local butcher to cut the chicken breast in half. For the crumb, you can use either gluten-free bread crumbs or quinoa flakes and flavour it with fresh oregano and parsley. Use quinoa flakes for extra crunch – it adds to the experience.
Coleslaw is a fantastic way to increase kids’ veggie intake. To really give the 5+ a boost, add some finely sliced Brussels sprouts. The kids will love it and, best of all, won’t notice it.
- 4 chicken breasts cut in half
- 2 cups of Gluten free bread crumbs/quinoa flakes
- 1 tablespoon of dried oregano
- 1 tablespoon of fresh parsley leaves roughly chopped
- 2 large eggs
- ½ cup of milk or nut milk
- ¼ of tapioca flour or rice flour
- 1 lemon cut into wedges
- Salt and freshly ground pepper
- 200gm brussels sprouts, trimmed, sliced on a mandolin
- 100gm of white cabbage finely sliced on a mandolin
- 100gm of red cabbage finely sliced on a mandolin
- 1 carrot, grated
- 5 kale leaves, stems removed and leaves finely sliced into ribbons
- ¼ cup of parsley leaves
- ½ cup of mayonnaise
- 1 tablespoon of Dijon mustard
- Finely grated lemon rind and juice of 1 lemon
- Salt and pepper
- Preheat oven to 180°C
- Combine almond meal, oregano, lemon rind, parsley, salt and pepper in a bowl
- Place the tapioca flour in another bowl
- Whisk the eggs and milk in another bowl
- Dust the chicken fillets with tapioca/rice flour – shake off any excess flour
- Dip the chicken in the egg & milk mixture
- Coat with the breadcrumbs or quinoa flakes
- Heat some oil in a large, deep-sided frying pan over medium heat. Once the oil is hot, fry the chicken (2 at a time) for 3 minutes on each side or until the crumbs are golden.
- Once they are cooked remove from the pan and drain on a paper towel,
- Repeat until the chicken is cooked.
- Place the schnitzels on a baking tray and bake for a further 5 minutes, or until cooked through.
- To make the slaw
- Place the cabbage, brussels sprouts, kale, carrot, parsley in a large bowl.
- Whisk the mayonnaise, lemon juice and zest, mustard, salt and pepper in a small bowl.
- Mix the dressing with coleslaw mix and toss to coat.
- To serve
- Serve the schnitzel with some coleslaw and a lemon wedge