It’s almost un-Australian not to love a schnitty! This free range chicken schnitzel is made fresh and oven grilled to give you a healthier version of this family favourite. Served with a broccoli slaw made with aioli, slivered almonds and dried cranberries, this is a dish the whole family will enjoy.

20 Minutes. Free Range.

Serves 2.

4 x 100g Australian free range chicken breast
2 Australian free range eggs
3/4 cup breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried thyme
2 tablespoons aioli (40g)
400g broccoli
1.5 tablespoon slivered almonds
2 tablespoons dried cranberries
1/2 small red onion
1 lemon

Preheat oven and prepare broccoli
Preheat the oven grill to 220ºC. Shallow fried method can be used as an alternative. Chop broccoli into small bite size pieces using both the florets and the stems. Combine in a bowl with olive oil, salt and pepper.

Crumb chicken
Combine breadcrumb mix, salt and pepper in a large bowl. Lightly beat eggs into a bowl. Dip each piece of chicken firstly into the egg and then breadcrumb mix, coat well. 

Cooks schnitzel and broccoli
Place broccoli and chicken on a bake tray. Drizzle or spray olive oil on both sides of chicken schnitzel. Place on middle shelf and grill for 5 minutes each side. Remove and set aside. 

Make slaw
Finely chop 1/4 of the red onion. Toss the broccoli with the almonds, cranberries, red onion, aioli and a squeeze of half the lemon provided in a large bowl. Season with salt and pepper.

To serve
Plate schnitzel, slaw and a wedge of lemon. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 16, 2016 by Timothy Ryder
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