Chicken schnitzel with coleslaw

Course Main Course
Servings 4 serves


  • 2 slices multigrain bread can substitute for wholemeal
  • 1 tsp dried thyme
  • 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


  • 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.


  • 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.


Calories: 332kcalCarbohydrates: 17gProtein: 50gFat: 5gSaturated Fat: 1gSodium: 201mgFiber: 6gSugar: 12g
Tried this recipe?Let us know how it was!