If you love schnitzel, you're guaranteed to enjoy this variation. Skip the hassle of a breading station by brushing your chicken with the flavourful herbed mustard before pressing into the panko.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Apple Slaw:
Method
With knife parallel to cutting board, halve each chicken breast to form 2 thin cutlets (4 total). Between waxed paper, pound chicken to 1/2-inch (1 cm) thickness. Sprinkle with salt and pepper.In shallow bowl, mix panko with lemon zest; set aside. Stir together tarragon, mustard and lemon juice; spread over chicken. Press all sides of chicken firmly into panko mixture to adhere.
In nonstick skillet, heat oil over medium-high heat; working in batches, cook chicken, turning once, until golden, crispy and no longer pink inside, about 6 minutes.
Apple Slaw: Meanwhile, in bowl, whisk together oil, lemon juice, honey, salt and pepper; stir in coleslaw mix and apple. Serve with chicken.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 155 mg
- Sugars 17 g
- Protein 28 g
- Calories 355.0
- Total fat 19 g
- Potassium 384 mg
- Cholesterol 65 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
%RDI
- Iron 9.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 35.0
