Shortcut cheesy chicken schnitzels with silverbeet slaw

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How to make Shortcut cheesy chicken schnitzels with silverbeet slaw

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 2 x 24g sachets creamy cheese and garlic potato bake seasoning mix (see notes)
  • 2 cups panko breadcrumbs
  • 2 eggs
  • 8 chicken schnitzels, uncrumbed (see notes)
  • Extra virgin olive oil, for shallow frying
  • Lemon wedges, to serve
  • 1 tablespoon sesame seeds, toasted
  • 3 small zucchini, cut into long thin strips
  • 1 bunch silverbeet, trimmed, finely shredded
  • 1/4 small red cabbage, finely shredded
  • 2 green onions, thinly sliced
  • 1/2 cup French dressing

Method

  • Step 1 Place seasoning mix on a plate. Place breadcrumbs on a separate plate. Whisk eggs in a shallow bowl. One at a time, press chicken into seasoning mix to coat. Dip in egg, then press in breadcrumbs. Place on a plate. Cover. Refrigerate for 30 minutes, if time permits
  • Step 2 Make silverbeet slaw. Place the zucchini, silverbeet, cabbage and onion in a large bowl.
  • Step 3 Preheat oven to 150C/130C fan-forced.
  • Step 4 Add enough oil to a large frying pan to reach 1cm up side of pan. Heat over medium-high heat (see notes). Cook chicken, in batches, for 4 to 5 minutes each side or until golden and just cooked through. Transfer to a large baking tray. Place in oven to keep warm.
  • Step 5 Drizzle slaw with dressing. Season with salt and pepper. Toss gently to combine. Serve chicken with slaw and lemon wedges, and sprinkle with sesame seeds.

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