Buttermilk Schnitzels With Winter Slaw Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine buttermilk, garlic, and spices. Add chicken breasts and marinate for at least 1 hour.
• STEP 2.In a separate dish, mix breadcrumbs, flour, and seasonings. Dredge the marinated chicken breasts in the breadcrumb mixture, pressing firmly to adhere.
• STEP 3.Heat oil in a large skillet over medium-high heat. Fry the schnitzels until golden brown and cooked through, about 4-5 minutes per side.
• STEP 4.For the winter slaw, combine shredded cabbage, grated carrots, and sliced apples in a bowl. In a separate bowl, whisk together mayonnaise, vinegar, honey, and mustard. Pour the dressing over the slaw and toss to coat.
• STEP 5.Serve the buttermilk schnitzels with the winter slaw on the side. Enjoy!

Cooking Tips

• Pound the chicken breasts to an even thickness before marinating for more even cooking.
• For extra crispy schnitzels, double coat the chicken by dipping it in the buttermilk mixture and breadcrumb mixture twice.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Storage and Serving

• Leftover schnitzels can be stored in an airtight container in the refrigerator for up to 3 days.
• The winter slaw is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
• To reheat the schnitzels, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.