Superfood Schnitzel and Kale Slaw

Superfood Chicken Schnitzel w Apple _ Kale Slaw recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

  • 4 x Coles boneless chicken thighs, trimmed
  • 5 cup almond meal
  • 1 cup desiccated coconut
  • ½ cup Coles chia seeds
  • 3 eggs, lightly beaten
  • 1 teaspoon ground turmeric
  • Sea salt to season
  • ½ cup Cobram Estate Classic Extra Virgin Olive oil for frying
  • ½ cup ZoOSh Coleslaw dressing
  • 1 lime to serve

APPLE SLAW:

  • 2 cups savoy cabbage, finely sliced
  • 1 cup curly kale, finely chopped
  • 1 granny smith apple, finely sliced
  • 2 green shallots, sliced
  • 1 cup broccoli stems, trimmed, julienne
  • ½ cup mint, leaves picked

METHOD :

  • Heat oil in a deep-sided frying pan to 160 degrees.
  • Place the almond meal, chia seeds, coconut and a pinch of sea salt into a large bowl. Mix together the egg and turmeric until well combined. Dip the chicken thighs into the egg mixture and then into the chia mixture to get a good coating on the chicken.
  • Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.
  • Meanwhile place all the slaw ingredients into a large bowl along with a pinch of sea salt, pour over the coleslaw dressing and toss well to coat.
  • Place the chicken schnitzel onto a serving plate with the apple slaw and extra lime wedges. Enjoy!

Related Recipes

Spanish Chorizo Traybake

Spanish Chorizo Traybake

Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Print Friendly, PDF & Email
TCPS01-Group-Pic-v02-min

Subscribe now to get all our latest updates and recipes

Thanks for subscribing! Keep an eye out on your inbox