CHICKEN SCHNITZEL WITH COLESLAW RECIPE - BBC GOOD FOOD
Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy. A dinner that kids will love cooking and eating.
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.
- Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.
- Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.
- Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
- Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
Nutrition Facts : Calories 430 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.1 milligram of sodium
CHICKEN SCHNITZEL CAESAR RECIPE - BBC GOOD FOOD
The crowd-pleasing flavour of a Caesar salad with crispy-coated chicken schnitzels. Chicken breasts and our delicious dressing make an ideal dinner for two
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 41 minutes
Prep Time 30 minutes
Cook Time 11 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it’s fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
- To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
- Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
- Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 985 calories, FatContent 60 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 8 grams fiber, ProteinContent 65 grams protein, SodiumContent 3 milligram of sodium
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- Serve the schnitzel with the coleslaw alongside.
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HOW TO MAKE BEST PARMESAN CHICKEN CUTLETS RECIPE - DELISH
From delish.com
Reviews 4.1
Total Time 40 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, meat, poultry
Cuisine American
- Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper. Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper. Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed. Serve with lemon wedges.
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