Low Sodium Chicken Schnitzel with Apple Slaw

Total time45 min

Prep time25 min

Cook time20 min

Low Sodium Chicken Schnitzel with Apple Slaw

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Ingredients

4 servings

For the schnitzel

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup all-purpose flour
2 large eggs, beaten
1 cup plain breadcrumbs
1 tsp dried thyme
½ cup neutral oil (such as sunflower oil or avocado oil), for frying

For the apple slaw

3 cups green cabbage, finely shredded
2 medium apples (such as fuji or gala), cored and julienned or coarsely grated
2 medium carrots, peeled and coarsely grated
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh parsley, finely chopped

Instructions

1
Make the slaw first so it has time to soften slightly. In a large mixing bowl, combine the shredded cabbage, julienned apple, and grated carrot. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and 1/4 tsp salt until combined. Pour the dressing over the slaw, add the parsley, and toss well to coat. Set aside at room temperature while you prepare the schnitzel.
2
Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 inch (6 mm).

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