Chicken Schnitzel And Coleslaw


Chicken schnitzel and coleslaw

The ingredient of Chicken Schnitzel And Coleslaw

  • 2 large chook breast fillets about 400g each every halved into 2 skinny fillets
  • 160g clean breadcrumbs
  • 1 three cup 40g finely grated parmesan
  • finely grated zest of 1 lemon plus wedges to serve
  • 1 4 cup finely chopped flat leaf parsley leaves
  • 1 egg gently overwhelmed
  • 1 2 cup 125ml milk
  • plain flour to dirt
  • olive oil to shallow fry
  • 1 four savoy cabbage finely shredded a mandoline is good
  • 1 carrot finely shredded a mandoline is good
  • half purple onion thinly sliced
  • 235g complete egg mayonnaise
  • half of bunch flat leaf parsley leaves picked
  • 1 four cup 35g currants

The Instruction of chicken schnitzel and coleslaw

  • ufefffor the schnitzels use a meat mallet or rolling pin to overcome the fowl among 2 portions of plastic wrap until flat mix the breadcrumbs with the parmesan lemon zest and parsley then season with freshly floor black pepper in any other bowl whisk together the egg and milk dust the chook with flour then dip into the egg wash and coat inside the breadcrumb mixture chill for half hour to set
  • meanwhile for the coleslaw mix the cabbage carrot and crimson onion in a bowl with sufficient mayonnaise to bind set aside at room temperature for 20 half hour to soften
  • heat 2cm oil in a frypan over medium warmth and in batches prepare dinner the schnitzels for 4 five mins each facet until golden drain on paper towel and maintain heat
  • toss the coleslaw with the parsley and currants then pile onto plates with the schnitzels and serve with lemon wedges

Nutritions of Chicken Schnitzel And Coleslaw

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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