Ingredients per serve



  • Eggs, whisked 3.0 x
  • Chicken breast fillets 10.0 x
  • Plain flour 200.0 g
  • Panko breadcrumbs 300.0 g


  • 1/4 Red cabbage, shredded
  • Fennel bulbs, shaved, fronds reserved 2.0 x
  • Green apples, skin on, thinly sliced 2.0 x
  • Red onion, thinly sliced 1.0 x
  • Olive oil 250.0 ml
  • Lemon juice 100.0 ml


Any slaw goes well with a schnitzel, adding a pop of flavour and texture to the meal. In this recipe, using red cabbage gives it great colour, and the freshness of apple and fennel is a lovely palate cleanser. Using fresh fennel fronds as garnish also means less waste.



  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash.
    • Run a sharp knife along the length of each chicken breast and cut through until the breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet, wrapped with plastic wrap, until each breast is of an even, thin thickness.
    • In separate bowls, combine the seasoned flour, egg wash, and panko crumbs. Working one at a time, coat the breasts in seasoned flour, then in egg wash, and finally in crumbs. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.
  2. Slaw

    • Place the cabbage, shaved fennel, a few fennel fronds, apple, and red onion in a large bowl.
    • Add olive oil and lemon juice and toss lightly to combine. Season with salt and pepper and set aside.
  3. Gravy

    • Combine KNORR Golden Roast Gravy GF and warm water in a mixing bowl. Bring to a boil, whisking for 2–3 minutes or until thickened. Add the seeded mustard and apple cider and simmer for 5 minutes.
  4. To Serve

    • Schnitzel should be served with slaw and cider mustard gravy.