Almond chicken schnitzel with tangy coleslaw
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Panko breadcrumbs
105 g
Almond meal
¼ cup(s), (30g)
Skinless chicken breast
600 g, (4x150g)
Chilli powder
¼ tsp
Egg(s)
1 medium, lightly beaten
Olive oil
1 tbs
Lime juice
2 tbs
Red cabbage
1 cup(s), shredded (85g)
Fresh coriander
½ cup(s), leaves
Lime(s)
1 medium, cut in wedges, to serve
Instructions
1
Combine panko breadcrumbs and almond meal on a sheet of baking paper. Sprinkle chicken with ½ teaspoon salt and chilli powder. Dip chicken, one at a time, in egg, then coat with panko mixture.
2
Heat 2 teaspoons oil in a large non-stick frying pan over medium heat. Add chicken and cook for 3–4 minutes on each side or until chicken is browned and cooked through.
3
Meanwhile, in a bowl, combine lime juice and remaining oil and season with salt and pepper. Add cabbage and coriander and toss to coat. Serve chicken with slaw and lime wedges.
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