Ingredients
Chicken Schnitzel
- 8 oz Chicken breast boneless skinless
- 1/4 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned panko breadcrumbs
- Vegetable oil for frying
Seasoning
- Salt to taste
- Black pepper to taste
Coleslaw
- 3 cups Shredded cabbage mix
- 1 cup Baby spinach
Chili Mayo
- 2 TBSP Mayonnaise
- 1/2 tsp Chili sauce or Sriracha sauce
Mustard Mayo
- 2 TBSP Mayonnaise
- 1/2 tsp Dijon mustard
Sweet Chili Sauce
- 2 TBSP Sweet chili sauce
Toppings
- 2 Scallions sliced diagonally, white and green parts
- 1 TBSP Black sesame seeds
Apple Juice
- 16 oz Apple juice
Instructions
- Prepare the Chicken Schnitzel: Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs.
- Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken breasts for about 4 - 5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let them rest on a paper towel-lined plate. Slice the freshly fried chicken schnitzel into thin strips.
- Assemble the Coleslaw: In a bowl, layer the shredded cabbage mix, baby spinach, and chicken schnitzel strips.
- Prepare the Sauces: In separate small bowls, mix together the chili mayo by combining mayonnaise and chili sauce, and mix together the mustard mayo by combining mayonnaise and Dijon mustard.
- Drizzle the Salad with Sauces: Drizzle the chili mayo, mustard mayo, and sweet chili sauce over the layered coleslaw and chicken schnitzel.
- Top and Serve: Sprinkle fresh chopped green onions and black sesame seeds over the salad. Toss gently to combine if desired and serve immediately with apple juice.
Nutrition
Calories: 665kcal | Carbohydrates: 66g | Protein: 34g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 693mg | Potassium: 1051mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1812IU | Vitamin C: 49mg | Calcium: 174mg | Iron: 4mg

Chicken Schnitzel Coleslaw
Ingredients
Chicken Schnitzel
- 8 oz Chicken breast boneless skinless
- 1/4 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned panko breadcrumbs
- Vegetable oil for frying
Seasoning
- Salt to taste
- Black pepper to taste
Coleslaw
- 3 cups Shredded cabbage mix
- 1 cup Baby spinach
Chili Mayo
- 2 TBSP Mayonnaise
- 1/2 tsp Chili sauce or Sriracha sauce
Mustard Mayo
- 2 TBSP Mayonnaise
- 1/2 tsp Dijon mustard
Sweet Chili Sauce
- 2 TBSP Sweet chili sauce
Toppings
- 2 Scallions sliced diagonally, white and green parts
- 1 TBSP Black sesame seeds
Apple Juice
- 16 oz Apple juice
Instructions
- Prepare the Chicken Schnitzel: Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs.
- Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken breasts for about 4 - 5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let them rest on a paper towel-lined plate. Slice the freshly fried chicken schnitzel into thin strips.
- Assemble the Coleslaw: In a bowl, layer the shredded cabbage mix, baby spinach, and chicken schnitzel strips.
- Prepare the Sauces: In separate small bowls, mix together the chili mayo by combining mayonnaise and chili sauce, and mix together the mustard mayo by combining mayonnaise and Dijon mustard.
- Drizzle the Salad with Sauces: Drizzle the chili mayo, mustard mayo, and sweet chili sauce over the layered coleslaw and chicken schnitzel.
- Top and Serve: Sprinkle fresh chopped green onions and black sesame seeds over the salad. Toss gently to combine if desired and serve immediately with apple juice.
Nutrition
Calories: 665kcalCarbohydrates: 66gProtein: 34gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 166mgSodium: 693mgPotassium: 1051mgFiber: 5gSugar: 35gVitamin A: 1812IUVitamin C: 49mgCalcium: 174mgIron: 4mg
Tried this recipe?Let us know how it was!