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Cornflake crumbed chicken schnitzel with avocado, red cabbage slaw & a zesty avocado sauce

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Cornflake crumbed chicken schnitzel with avocado

 2 chicken breasts
 1 egg, lightly whisked
 1 tbsp buttermilk (or standard milk)
 150 g corn flakes
 ½ cup all-purpose plain flour
 Vegetable oil for cooking
 2 Hass avocados
Zesty avocado sauce:
 1 medium Hass avocado
 ½ bunch mint leaves
 1 lemon, juiced
 1 tbsp olive oil
 Pinch salt and pepper
Red cabbage slaw:
 ¼ red cabbage, thinly shaved
 ½ bunch parsley, roughly chopped
 ½ bunch mint, roughly chopped
 1 apple, shredded, an extra 1/2 apple, thinly sliced
  cup buttermilk
 1 tsp grainy mustard
 1 tbsp lemon juice
 1 tbsp olive oil
 Pinch sea salt
To Serve:
 Lemon wedges
 Micro herbs
To make the avocado sauce:

Place all the ingredients into a small food processor, blitz until it is a smooth consistency. More lemon juice can be added if the sauce is too thick, set aside.

To make the schnitzels:

Place the corn flakes into a zip lock bag, using a rolling pin, roll over the corn flakes a few times until they are broken into a rough crumb. Add to the bag the plain flour, a pinch of sea salt and seal the bag. Shake well to mix all the ingredients. Pour the crumb mixture out onto a flat plate.


Add the egg and buttermilk to a small bowl and whisk lightly.


Heat a heavy base fry pan filled 1 1/2 cm deep with vegetable oil to medium / high heat (frying temperature). To test if the oil is hot enough for frying add a cornflake, if it bubbles around the edges, it’s ready.


Slice the chicken breasts in half so they are thin. Place one piece at a time into the egg mixture, drain off any excess then place it onto the plate of crumbs. Using your fingers pat the crumbs into the schnitzel so it is completely coated. Flip over and coat the other side.


Place the schnitzel into the oil and lightly fry until a lovely golden colour develops, if it is burning turn down the heat. Flip over to cook the other side gently to prevent splashing oil on yourself. Once cooked on both sides remove from the frying pan, drain off any excess oil and place on a paper towel. Repeat the process for the remainder of the schnitzels.

To make the colourful slaw:

Combine the thinly shaved red cabbage, roughly chopped parsley & mint, shredded apple (this can be done on a mandolin), and thinly sliced apples into a large bowl.


To make the dressing combine in a small jar, the buttermilk, grainy mustard, lemon juice, olive oil and a pinch of sea salt. Place the lid on and shake well.


Pour the dressing over the slaw and toss through using your hands to evenly coat.

To Serve:

Serve by placing the slaw on a large platter, lay the schnitzels over the top. Thinly slice the avocado and arrange it into fans over the schnitzels. Serve the avocado sauce on the side or add dollops over the top. Finish off with micro herbs and lemon wedges on the side.

Nutrition Facts

Servings 0