Austrian Chicken Schnitzel with Red Cabbage Coleslaw

  • Serves
  • Day 1

1 egg

¾ cup panko breadcrumbs

¼ cup finely grated parmesan

2 x 200g (2 x 7 oz) chicken breast fillet

2 teaspoons plain flour

200g or 7 oz (approximately 1 cup) sweet potatoes, thickly sliced

200g or 7 oz (approximately 1 cup) pumpkin, thickly sliced

1 tablespoon finely-chopped chives

4 cups finely-shredded red cabbage

1/3 cup 99% fat-free coleslaw dressing

2 cups steam broccoli florets, to serve

1 cup steamed green beans, to serve


Step 1 – Preheat oven to 200⁰C/400⁰F and line a large baking tray with baking paper. Beat egg in a medium bowl. Combine breadcrumbs and parmesan in another bowl.

Step 2 – Cut each chicken breast into two horizontally. Flatten each piece with a meat mallet, or with the base of a small frying pan until 1 cm (½ inch) thick, Sift flour over both sides of chicken. Season with freshly ground black pepper. Dip each piece into the eggs and then evenly coating the breadcrumb mixture. Place onto baking tray,

Step 3 – Spray crumbed chicken on both side with oil, Bake for 15 minutes, turning once, or until golden and cooked.

Step 4 – Meanwhile, steam pumpkin and sweet potato for 10-15minutes or until tender. Toss with chives. Steam broccoli and green bean for 4-7 minutes. Toss cabbage and dressing, then serve with schnitzel, steamed pumpkin, sweet potato, green beans and broccoli.


Based on recipe from Health Food Guide October Issue 2012.