Chicken schnitzel with coleslaw
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- 2 slices multigrain bread can substitute for wholemeal
- 1 tsp dried thyme
- ⅓ 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.
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.
Calories: 332kcalCarbohydrates: 17gProtein: 50gFat: 5gSaturated Fat: 1gSodium: 201mgFiber: 6gSugar: 12g