Schnitzel and Coleslaw

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  • 4 pieces beef schnitzel
  • 1 size 7 egg
  • 1/4 cup flour
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons lemon juice
  • 1/2 cup aioli
  • salt and pepper
  • 1/2 green cabbage
  • 1 red onion
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 carrot, grated
  • 1 lemon, quartered


Whisk the egg lightly with a little milk and place in a shallow bowl.

Place flour and breadcrumbs on separate plates.

Coat schnitzel with flour and then egg and then crumbs.  Stack on a plate with a piece of baking paper between each and refrigerate for 20 minutes.

Mix mustard and lemon juice with aioli and set aside.  Season if needed with salt and pepper.

Shred cabbage and finely slice onion.  Mix cabbage with onion, cheese, chives, parsley and carrot.  Drizzle with aioli and toss to combine.

Heat half the butter and oil in a large frying pan and cook the schnitzel in batches until golden on both sides, drain on paper towels.  Add more butter/oil to the pan as needed.

Serve schnitzel with lemon wedges and slaw on the side.

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