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Herbed Chicken Schnitzel with Tangy Apple Slaw Recipe

Herbed Chicken Schnitzel with Tangy Apple Slaw recipe


This is a yummy dish with crispy chicken and a fresh slaw. The chicken is coated in herbs and breadcrumbs and fried until golden. The slaw has apples, veggies, and a tangy dressing. It's a fun meal for dinner that tastes great!


1 (12 oz) pkg broccoli slaw
1 small bunch of parsley
2 eggs
3 Granny Smith apples
1 tablespoon apple cider vinegar
1/2 cup sour cream
4 boneless chicken breasts
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup all-purpose flour
1 cup panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 tablespoons vegetable oil


Wash and dry the fresh produce. Chop the parsley finely and place in a large bowl.
In the same bowl, add sour cream, apple cider vinegar, garlic powder, and a pinch of salt and pepper. Whisk to combine the dressing.
Quarter and core the apples; cut into matchsticks or coarsely grate. Add to the bowl with the dressing, along with the broccoli slaw, and toss to combine. Set aside.
Crack eggs into a medium bowl and beat with a whisk or fork.
Place flour on a plate. Mix in thyme, garlic powder, and a pinch of salt and pepper.
Place bread crumbs on another plate.
Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
Season chicken breasts with salt and pepper on both sides.
Dredge the chicken in the flour mixture, dip into the beaten eggs, then coat with the bread crumbs, pressing to adhere.
Heat vegetable oil in a large skillet over medium-high heat.
Once the skillet is hot, add the breaded chicken and cook until golden brown and cooked through, about 3-4 minutes per side.
Transfer the cooked chicken to a paper towel-lined plate.
To serve, place a schnitzel on each plate and top with a generous helping of the tangy apple slaw. Enjoy!

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