
Chicken schnitzel with coleslaw
Ingredients
2 slices multigrain bread can substitute for wholemeal
1 tsp dried thyme
â…“ cup reduced-fat plain yoghurt
¼ cup water
2 skinless chicken breast slicedhalf long-ways
spray oil
½ White cabbage finely chopped
1 carrot grated
1 apple grated
80 g reduced-fat plain yoghurt 1/3 cup
2 tsp Dijon mustard
1 tsp lemon juice or vinegar
Instructions
- Add the bread to a food processor or blender to make breadcrumbs. Alternatively, use a grater.
- Combine the breadcrumbs in a shallow bowl with the herbs.
- Combine yoghurt and water in a shallow bowl and stir to mix well.
- Coat each piece of chicken with yoghurt mixture, then again with breadcrumb mixture.
- Lightly spray a frying pan with cooking oil and place on low to medium heat.
- Cook the schnitzels for 5 minutes or until golden. Flip over.
- Cook for 5 minutes or until cooked through.
Coleslaw
- In a small bowl, combine the yoghurt, mustard and lemon juice and mix well.
- Stir through the yoghurt and mustard dressing.
- Combine cabbage, carrot and apple in a large bowl.
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