Name: Chicken Schnitzel With Coleslaw
Prep time: 15 min
Cook time: 15 min
Ingredients: 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); Salt (to taste); Black pepper (to taste); 3 cups Shredded cabbage mix; 1 cup Baby spinach; 2 TBSP Mayonnaise; 1/2 tsp Chili sauce (or Sriracha sauce); 2 TBSP Mayonnaise; 1/2 tsp Dijon mustard; 2 TBSP Sweet chili sauce; 2 Scallions (sliced diagonally, white and green parts); 1 TBSP Black sesame seeds; 1 cup Pomegranate juice; 2 Limes (juiced, plus slices for garnish optional); 2 cups Sparkling water; Ice cubes

Chicken Schnitzel With Coleslaw

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 648kcal

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

Pomegranate Lime Spritzer:

1 cup Pomegranate juice
2 Limes juiced, plus slices for garnish optional
2 cups Sparkling water
Ice cubes

US Customary - Metric

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.
In a pitcher, combine the pomegranate juice and lime juice. Add ice cubes to the pitcher and stir well. Slowly pour the sparkling water into the pitcher and gently stir to combine. When serving, garnish each glass with a lime slice.
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 pomegranate lime spritzer.

Nutrition