Follow these steps for perfect results
Chicken breasts
pounded to 1/4 inch
All purpose flour
seasoned
Eggs
beaten
Fresh breadcrumbs
Parsley leaves
chopped
Thyme leaves
Lemon zest
Olive oil
French baguette
split
Mayonnaise
Red cabbage
shredded
Raw beet
peeled, grated
Granny Smith apple
peeled, cored, grated
Celery stalk
finely chopped
Apple cider vinegar
Pound chicken breasts to 1/4 inch thickness.
Dust chicken breasts in seasoned flour, shaking off excess.
Dip chicken breasts into beaten eggs.
Coat chicken breasts in combined breadcrumbs, parsley, thyme, and lemon zest.
Chill chicken breasts for 15-20 minutes.
Combine shredded red cabbage, grated raw beet, grated Granny Smith apple, finely chopped celery stalk, and apple cider vinegar in a large bowl to make coleslaw.
Season coleslaw to taste.
Heat olive oil in a large frying pan on medium heat.
Cook schnitzels in 2 batches, 3-4 minutes each side, until golden and cooked through.
Drain schnitzels on paper towel.
Split french baguette lengthwise and cut into 4 portions.
Spread mayonnaise on the base of each bread portion.
Top with coleslaw and schnitzel.
Cover with the top of the baguette.
Expert advice for the best results
Pounding the chicken ensures even cooking and tenderness.
Chilling the breaded chicken helps the breadcrumbs adhere better.
Don't overcrowd the pan when frying the schnitzel.
Everything you need to know before you start
15 minutes
The coleslaw can be made a day ahead.
Serve the sandwich open-faced or wrapped in parchment paper.
Serve with potato chips or a side salad.
Crisp and refreshing.
Discover the story behind this recipe
A popular street food and comfort food in many European countries.
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