Photo of Almond chicken schnitzel with tangy coleslaw by WW

Almond chicken schnitzel with tangy coleslaw

8
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Panko breadcrumbs

¾ cup(s), (105g)

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)

Lime(s)

1 medium, cut in wedges, to serve

Instructions

  1. Combine panko and almonds on a sheet of baking paper. Sprinkle chicken with ½ teaspoon salt and the 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, turning once for 6-8 minutes or until chicken is browned and cooked through.
  3. Meanwhile, in a medium bowl, combine lime juice, remaining oil and season with salt and pepper. Add cabbage and coriander and toss to coat. Serve chicken with slaw and lime wedges.