I could be wrong (it has happened before) but I reckon everybody loves schnitzel. Apart from non meat eaters obviously, what is there not to like about a delicious piece of crunchy on the outside, succulent on the inside – chicken breast? Even if you don’t call yourself a good cook – if you can master the art of a perfectly crumbed piece of schnitzel, you’ve got yourself a crowd pleasing dish that you can whip up on any number of occasions.
Who wouldn’t be happy if presented with one of these rolls over a few quiet beers on the weekend? Or pack a picnic lunch as a special treat and dig out the ol’ picnic rug. An outdoor picnic in the paddock or at the park does wonders for the soul. There’s something about eating outside that really does it for me. Pack a frisbee (or a kite/ball/bikes/scooters), throw in some fruit and make sure you’ve got plenty of cold water on board.
Between juggling the kids, keeping the blog moving along and doing some casual teaching, I’ve been picking up the odd catering job here and there. I was up at 5.30 this morning making these schnitty rolls for a work lunch for Cork Daddy and his work mates today and all reports so far have been good. Better than good. “Great”. “Delicious”. “Just what the doctor ordered”.
So give these a go. The easy, creamy and slightly spicy coleslaw is really easy to make and compliments the crunchy chicken really well. Make sure you’ve got some fresh bread rolls and Viola! You’re set.
Make these rolls your ‘thing’. I assure you, your family and friends will love you for it.
Make sure to check out Lo’s tips below.
chicken schnitzel + coleslaw rolls (this makes enough for about 12 people)
1 x kilo of chicken breast
150 grams of Panko breadcrumbs
250 grams of regular breadcrumbs (make your own or use store-bought crumbs)
2 x eggs, whisked
1 x cup of plain flour
Salt and freshly cracked pepper
Vegetable oil, for frying
Bread rolls, buttered, for serving
Speedy coleslaw, for serving
to make the schnitzel:
- Remove any sinew from chicken breast and slice in to thin pieces, equally the same size. Season well with salt and pepper.
- Working one at a time (setting up a bit of a production line), dip a piece of chicken in to the plain flour, coating on both sides.
- Next, dip the chicken it in to the egg mixture, coating on both sides.
- Now coat the chicken in the breadcrumbs and using the heel of your hand, pat down firmly to ensure that the crumbs stick and at the same time, flattening the chicken breast out even more.
- Reserve on to a clean plate and continue until you’ve crumbed all of the chicken.
- When ready to fry the chicken – in a heavy based fry pan, add a good glug of vegetable oil and bring to a medium-high heat.
- In batches, add the schnitzel to the oil and cook for a couple of minutes until you can see that the edges are cooking and crisping up nicely.
- Turn the chicken and cook on the other side. (It won’t take long to cook considering the chicken is sliced so thinly).
- Once cooked and golden brown, reserve on to some absorbent paper towel to drain any excess oil.
Slice the chicken schnitzel on the angle in to pieces and pile up on to the buttered rolls along with the coleslaw. Dig in.
1/4 of a white cabbage, finely shredded
1/4 of a purple cabbage, finely shredded
2 x carrots, peeled and grated
2 x spring onions, finely chopped
A good couple of tablespoons of whole egg mayonnaise
1 x tablespoon of sweet chilli sauce
A dash of white vinegar
A squeeze of fresh lemon
Salt and pepper
- Simply add all veggies in to a large mixing bowl.
- Add the mayo, sweet chilli sauce, vinegar, lemon juice and season with salt and pepper.
- Mix well, adding a little more mayo to get the coleslaw to be a nice creamy consistency, if needed. Have a taste and add more sweet chilli sauce too if you want.
- The toughest part about making chicken schnitzel is preparing the chicken breast. Make sure that you spend the time to remove all sinew and slice the breasts in to thin slices.
- You don’t want the oil to be too hot as it will just burn the outside crumbs and not cook the chicken breast through to the middle. You also don’t want the oil to be turned down too low as it will only seep in to the chicken. It takes a bit of practice to get it just right – you want to see some bubbles and “hear it” frying, without it burning. See pic below.
- You can make the coleslaw the day before you need it but I always dress it just before serving to keep it from going soggy in the fridge.
- You can pop any leftover chicken schnitzel in the fridge to keep (if there is any, that is!)
If you make these chicken schnitzel and coleslaw rolls, please leave your comments below. xx