Turn regular chicken into these flavour packed, bone broth boosted snazzy schnitzels in under 30 minutes - winner winner chicken dinner! Chicken Bone Broth boosts this delicious and classic meal for immunity, energy and gut wellbeing with zinc and B vitamins. Balance out your protein with fresh slaw, and if you’re feeling it, pop your chicken and slaw together on your favourite burger bun for a classic chicken burger.
½ cup grated parmesan (or substitute for vegan savoury flakes for a dairy free option)
1 cup of cabbage, sliced
2 carrots, julienned
1 cucumber, grated
½ cup mayonnaise
½ lemon juiced
½ lemon cut into wedges
Method
Carefully slice chicken breast in half horizontally to create thinner cutlets, place chicken in between two sheets of baking paper, flatten out to an even thickness with a meat mallet or rolling pin.
Place tapioca flour into a bowl. Whisk eggs into a second bowl and combine the almond meal, rice flakes, seeds, parmesan, broth powder, and spices onto a plate.
Coat the chicken first into the tapioca flour, then in the beaten eggs, and finally in the seasoned crumb mixture.
Heat 1-2cm (½ inch) oil in a large pan or skillet over medium-high heat.
Carefully lay the chicken into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.
Remove the cooked schnitzel from the pan and allow to drain on a paper towel-lined plate.
Meanwhile, combine cabbage, cucumber, carrot with mayonnaise and lemon juice, season and toss to combine.
Serve schnitzel with slaw.
Carefully slice chicken breast in half horizontally to create thinner cutlets, place chicken in between two sheets of baking paper, flatten out to an even thickness with a meat mallet or rolling pin.
Place tapioca flour into a bowl. Whisk eggs into a second bowl and combine the almond meal, rice flakes, seeds, parmesan, broth powder and spices onto a plate.
Coat the chicken first into the tapioca flour, then in the beaten eggs and finally in the seasoned crumb mixture.
Heat 1-2cm (½ inch) oil in a large pan or skillet over medium high heat.
Carefully lay the chicken into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp
Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
Meanwhile, combine cabbage, cucumber, carrot with mayonnaise and lemon juice, season and toss to combine.
Serve schnitzel with slaw.
Notes
For a dairy free option, swap out parmesan cheese for vegan savoury flakes and use a dairy free mayonnaise
Snazzy Chicken Schnitzels & Slaw
with Chicken Bone Broth
Not too tricky
4
30 minutes
Turn regular chicken into these flavour packed, bone broth boosted snazzy schnitzels in under 30 minutes - winner winner chicken dinner! Chicken Bone Broth boosts this delicious and classic meal for immunity, energy and gut wellbeing with zinc and B vitamins. Balance out your protein with fresh slaw, and if you’re feeling it, pop your chicken and slaw together on your favourite burger bun for a classic chicken burger.
½ cup grated parmesan (or substitute for vegan savoury flakes for a dairy free option)
1 cup of cabbage, sliced
2 carrots, julienned
1 cucumber, grated
½ cup mayonnaise
½ lemon juiced
½ lemon cut into wedges
Method
Carefully slice chicken breast in half horizontally to create thinner cutlets, place chicken in between two sheets of baking paper, flatten out to an even thickness with a meat mallet or rolling pin.
Place tapioca flour into a bowl. Whisk eggs into a second bowl and combine the almond meal, rice flakes, seeds, parmesan, broth powder, and spices onto a plate.
Coat the chicken first into the tapioca flour, then in the beaten eggs, and finally in the seasoned crumb mixture.
Heat 1-2cm (½ inch) oil in a large pan or skillet over medium-high heat.
Carefully lay the chicken into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.
Remove the cooked schnitzel from the pan and allow to drain on a paper towel-lined plate.
Meanwhile, combine cabbage, cucumber, carrot with mayonnaise and lemon juice, season and toss to combine.
Serve schnitzel with slaw.
Carefully slice chicken breast in half horizontally to create thinner cutlets, place chicken in between two sheets of baking paper, flatten out to an even thickness with a meat mallet or rolling pin.
Place tapioca flour into a bowl. Whisk eggs into a second bowl and combine the almond meal, rice flakes, seeds, parmesan, broth powder and spices onto a plate.
Coat the chicken first into the tapioca flour, then in the beaten eggs and finally in the seasoned crumb mixture.
Heat 1-2cm (½ inch) oil in a large pan or skillet over medium high heat.
Carefully lay the chicken into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp
Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
Meanwhile, combine cabbage, cucumber, carrot with mayonnaise and lemon juice, season and toss to combine.
Serve schnitzel with slaw.
Notes
For a dairy free option, swap out parmesan cheese for vegan savoury flakes and use a dairy free mayonnaise
