Parmesan chicken schnitzel with green slaw

Everyone loves a chicken schnitzel, and our Parmesan chicken schnitzel with green slaw will most certainly become a family favourite. In the cooler months, simply swap the salad for mashed potato and fresh seasonal vegetables. This version is gluten free, but you can use breadcrumbs and wheat flour instead if you prefer. We like the gluten free version as it makes the schnitzel just that little bit crisper.

  • Prep Time

    30 Minutes
  • Cook Time

    30 Minutes
  • Serves

    4 People


  • 4 small skinless chicken breasts (or 2 large ones cut in half length ways)
  • 2 cups corn crumbs
  • 1 cup cornflour
  • sea salt and freshly ground black pepper
  • 2 eggs lightly beaten
  • ½ cup grated Parmesan
  • ¼ cup finely chopped parsley
  • seasalt and freshly ground black pepper
  • sunflower or rice brand oil for frying


  • 2 cups shredded green cabbage
  • 1 green apple cored and cut in thin slices
  • 1 cup mixed green and red seedless grapes
  • 4 spring onions finely sliced
  • 1 cup loosely packed Italian parsley leaves picked and washed


  • 1 crushed garlic clove
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • sea salt and black pepper

to serve

  • lemon wedges to serve

You'll Need

  • Multix Cling
  • Multix Bake


  1. Preheat oven to 160oC
  2. First make the salad. In a large bowl toss the apple slices in the lemon juice. Add the cabbage, onion, parsley leaves and grapes and mix to combine. Cover with Multix cling and refrigerate.  Mix the remaining salad dressing ingredients and reserve.
  3. Place two large sheets of Multix cling on a large chopping board. Put 2 chicken breasts at least 15 cm apart on the cling, top with 2 more sheets of cling. Use a meat mallet or rolling pin to flatten out the chicken breasts to around 1cm thick all over.  Repeat with the remaining chicken. Set up three large plates, one with cornflour seasoned with salt and pepper, one with the lightly beaten egg. Finally one with the corn crumbs, chopped parsley and grated Parmesan mixed together. Press each chicken schnitzel into the cornflour mixture on both sides, shake off any excess. Transfer to the egg and coat both sides and shake off any excess and finally firmly press the egg and cornflour coated chicken into the crumb mix on both sides. Transfer the crumbed schnitzel to a sheet of Multix bake and repeat with the other 3.
  4. Pour oil about 1 cm deep into a large frying pan and heat to medium high. When the oil is hot enough to sizzle a few test crumbs, add 2 of the schnitzels. Fry, turning once until crisp and golden brown and cooked through. Drain on absorbent paper and then transfer to a tray in the preheated oven to keep warm.  Repeat with the remaining 2. Leave in the oven until ready to serve. Pour the dressing on the salad and mix well. Serve the schnitzels crisp and hot with lemon wedges and the salad.
Posted in Dinner, Lunch, Quick & Easy