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.

Start eating better than ever!