Paleo Chicken Schnitzel with Apple Slaw
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Learn more →Ingredients
4 servings
For the schnitzel
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp fine sea salt, plus more to taste
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1 tsp dried thyme
- ½ cup neutral oil (such as sunflower 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
- 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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