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Crispy Chicken Schnitzel with Salad

Prep Time:

20 mins

Cook Time:

20 mins


Serves 4




Apple Cider Dressing


Slice each chicken breast in half horizontally. Place the sliced chicken between two sheets of baking paper and gently pound them with a rolling pin or meat mallet to an even thickness.

Place the flour in a shallow dish. Season it with salt and pepper. In another shallow dish, whisk the eggs and milk together.

Place the crushed potato crisps in a third shallow dish.

Dredge each chicken in the flour, shaking off any excess. Dip the floured chicken into the egg mixture, ensuring it is well-coated. Press the chicken into the crushed potato crisps, making sure to coat both sides thoroughly. Press down firmly to help the crisps stick to the chicken. Set aside for a few minutes.

In a salad bowl combine the red cabbage, beetroot, apple and baby spinach leaves. Mix the dressing ingredients together in a small bowl and season with salt and pepper. Lightly dress the salad. Leftover dressing can be refrigerated for another use.

Heat about the oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the chicken in the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil. Serve the chicken schnitzels sprinkled with parsley, tuck in a lemon wedge and serve with salad alongside.

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