Schnitzel and Slaw
Ingredients
Chicken:
- 1 lb extra thin chicken cutlets
- 1 egg
- 1 tsp Dijon mustard
- 3 garlic cloves, crushed
- ½ tsp salt
- ¼ tsp pepper
- 1 ¾ cups panko crumbs
- oil, for frying
Salad:
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 2 cups julienned or shredded carrots
Savory Slaw Dressing:
- 5 tbsp lite mayonnaise
- 3 tbsp lemon juice
- ½ tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2-3 garlic cloves, crushed
- 1 tsp salt
- ½ tsp garlic powder
- 1 Splenda packet
Instructions
- In a bowl, combine egg, mustard, garlic, salt, and pepper. Add chicken and stir to coat completely.
- Add some of the panko crumbs to a shallow dish (replenish the crumbs as you use them up). Coat chicken in crumbs.
- Heat ½ inch oil in a frying pan over medium heat. Add chicken and cook until golden and crisp on each side, flipping in between. Remove to a paper-towel lined plate. Let cool slightly and slice into very thin strips.
- In a bowl, whisk together all dressing ingredients.
- Assemble the salad. In a large bowl, toss together cabbages and carrots. Toss with dressing. Add in chicken strips and mix to combine.
