Chicken Schnitzel, Herby Slaw and Chips
By OcadoLife
Published on 22 April 2025
“With its herb-flecked crumb and vibrant slaw, this great-value Chicken Schnitzel, Herby Slaw and Chips will go down a treat for a midweek family meal,” says recipe developer, food writer and stylist Lara Luck. For a spicy kick, try adding some chilli flakes to the breadcrumb mixture.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 400g frozen French fries
- 1 (30g) pack fresh mint, leaves picked
- 1 (30g) pack flat-leaf parsley
- ½ sweetheart cabbage, shredded
- 2 carrots, grated
- ½ red onion, finely sliced
- 250g natural yoghurt
- 100g sliced loaf, roughly torn
- 1 lemon, zested and juiced
- 4 chicken thigh fillets
- 2 tsp garlic powder
- 2 medium eggs, beaten
- 50g plain flour
- 2 tbsp olive oil
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Arrange the fries on a large baking tray and cook according to pack instructions.Step 2
To chop the mint and parsley, pulse them in a food processor. Remove half to a large bowl (setting 1 tsp aside); add the cabbage, carrots, red onion and yoghurt with a pinch of salt to make a coleslaw, toss and set aside.Step 3
Add the bread and lemon zest to the food processor; blitz with the remaining herbs to a fine crumb. Tip into a bowl and season. Stir the lemon juice into the slaw.Step 4
Open out the chicken thighs and bash with a rolling pin between 2 sheets of baking paper to 1 cm-thick. Season with garlic powder and some black pepper.Step 5
Put the beaten eggs and flour in separate bowls; season the flour with a pinch of salt.Step 6
One at a time, dredge each chicken thigh in flour, then dip in the beaten egg mixture; shake off the excess. Coat thoroughly in the breadcrumb mixture, ensuring there are no gaps.Step 7
Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook for 3-5 mins on each side or until golden and cooked through. Serve with the herby slaw and fries. Sprinkle with the remaining herbs.