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Chicken schnitzel toasties with slaw and smoky mayo
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Elevate schnitzel with tender chicken, crispy coating, and vibrant slaw for a stunning meal.
Ingredients:
  • 50g (1 cup) panko breadcrumbs
  • 4 chicken thigh fillets, excess fat trimmed
  • 82.50 ml fresh continental parsley, chopped
  • 20g (1/4 cup) parmesan, shredded
  • 20.00 ml lemon rind, finely grated
  • 80g butter, melted
  • 8 x 2cm-thick slices white bread, crusts removed
  • 40g butter, at room temperature, extra
  • Kewpie Mayonnaise, to serve
  • 500.00 ml white cabbage, finely shredded
  • 1 Granny Smith apple, cored, cut into matchsticks
  • 2 celery sticks, thinly sliced
  • 62.50 ml fresh continental parsley leaves
  • 20.00 ml drained baby capers
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper, then spread breadcrumbs on top. Bake for 8-10 minutes until golden. Cool on a plate before using.
  • Place the chicken fillet between plastic wrap and pound with a rolling pin until 2mm thick, then repeat with the remaining chicken.
  • Combine parsley, parmesan, and lemon rind with breadcrumbs. Dip each chicken piece in butter and then coat it with the breadcrumb mixture, ensuring an even coating. Chill in the fridge for 10 minutes before serving.
  • For the slaw, mix cabbage, apple, celery, parsley, and capers in a big bowl. Add a splash of lemon juice and mix well. Line a baking tray with parchment paper. Lay the chicken in a single layer on the tray and bake for 20 minutes until golden and cooked. Slice the chicken schnitzels in half.
  • Butter one side of each bread slice generously. Heat a large non-stick frying pan over medium heat. Place the bread slices in the pan, buttered side down. Add 2 pieces of chicken on top of each slice. Place another slice of bread on top, buttered side up. Cook until both sides are golden and crispy, about 3 minutes per side. Repeat with the rest of the bread and chicken. Slice the toasties into thick fingers for serving.
  • Arrange the chicken toasties and slaw on plates, then drizzle with mayonnaise for a delightful presentation.

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