Chicken Schnitzel with Winter Slaw


Salad may seem like a summer dish, more at home at a backyard BBQ than on your plate during winter, but when paired with these deliciously golden chicken schnitzels, you’ll be craving winter slaw all year round.

The chicken is really the star of the show in this recipe and it’s all about the schnitzel seasoning.

These tender schnitzels were purchased from Lenards Chicken, then lovingly coated in a combination of egg, panko breadcrumbs, flour, parmesan, parsley and lemon juice.

Aside from the winter slaw, I like to serve my schnitzel with a tasty, sour cream topped baked potato.

The ingredients for today’s recipe were purchased from Lenards Chicken and Woolworths at the Bendigo Marketplace.

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4 chicken breasts (Lenards Chicken)
Panko breadcrumbs and plain flour
1 lemon
2 eggs
500g brussels sprouts
1 medium fennel
1 stalk celery
½ red onion
1 cup young celery leaves
1 tablespoon baby capers
½ finely grated parmesan
¼ cup lemon juice
2 teaspoons dijion mustard
1 tablespoon honey
¼ cup extra virgin olive oil


Method :

Start by trimming the fat from the chicken breasts, then place between two sheets of baking paper and pound with a tenderiser.

In a shallow bowl, combine the panko breadcrumbs, parmesan cheese, parsley and lemon rind. Coat the chicken breast in the plain flour, shake off the excess, dip in egg then coat in breadcrumb mixture.

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Pop the chicken in the fridge until ready to cook – not only will this keep it cool, refrigeration also helps the crumb mixture to set.

Meanwhile, start making the slaw.

Trim and separate the leaves from the brussel sprouts then add them to a pot of boiling salted water. Boil until the leaves have turned bright green, then transfer to ice water to help the leaves maintain their bright colour.

Thinly slice the fennel, celery and onion and place in a large bowl with the drained brussel leaves, baby celery leaves, capers and parmesan, tossing gently to combine.

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To make the salad dressing, add lemon juice, mustard and honey to a jar and whisk until combined. Gradually add the oil, then screw the lid on the jar and shake well. Put aside until ready to serve.

Cook the chicken in the oven on moderate heat until golden, turning ½ way through. I like to throw in a potato wrapped in foil, but alternatively you could cut a potato into chips, drizzle with oil and bake until crisp and golden.

Drizzle the salad dressing over the winter slaw, toss and serve alongside a delicious chicken schnitzel and baked potato – yum!

Enjoy! I know I did…

Janet Rockes is a stylish Bendigo local and creator of The Travelling Table. A family lady at heart, Janet enjoys cooking up big feasts on weekends for her grandchildren. In a professional sense, her talent lies in her ability to transform nothing into something amazing. As a visual merchandiser, Janet shines in handcrafted props and food styling, creating unique concepts for events. Check out her website here


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