Israeli chicken schnitzel with red cabbage and apple coleslaw

Israeli chicken schnitzel with red cabbage and apple coleslaw

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves 4

From Hairy Bikers – Chicken & Egg



  • 50g/1¾oz plain flour
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • 2 free-range eggs, beaten
  • 100g/3½oz fine dried breadcrumbs or matzo meal
  • 1 tbsp sesame seeds
  • 4 large chicken breasts, butterflied and flattened
  • salt
  • vegetable oil, for frying

For the garlic mayonnaise

  • 2 garlic cloves, finely chopped
  • 2 egg yolks
  • 1 tsp mustard
  • 250ml/9fl oz sunflower or groundnut oil
  • squeeze lemon juice or a few drops vinegar

For the coleslaw

  • 300g/10½oz red cabbage, shredded
  • 1 carrot, julienned
  • 1 small onion, finely chopped
  • 2 crisp eating apples, peeled, cored and finely chopped
  • 1 tbsp lemon juice
  • 1 tsp caraway seeds
  • 2 tsp cider vinegar
  • 2 tbsp garlic mayonnaise (see above)
  • pinch caster sugar


  1. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside.

  2. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes.

  3. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch.

  4. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity.

  5. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film.

  6. Serve the schnitzel with the coleslaw alongside.