Chicken Schnitzel with a Simple Slaw

Some recipes don’t need explaining, they need executing properly. Chicken schnitzel is one of them. Crispy, golden chicken, thin and tender, finished with a squeeze of lemon and served with something fresh on the side. It’s simple, comforting, and endlessly satisfying. This version, paired with a sharp, creamy slaw, is one of the most cooked recipes from my book Speedy Comfort, and for good reason.

Chicken Schnitzel with a Simple Slaw

There’s something deeply reassuring about a schnitzel.

It’s not flashy. It’s not trying to be clever. It’s just thin chicken, properly crumbed, fried until golden, and served hot. When it’s done well, it doesn’t need sauces, garnishes, or reinvention. A squeeze of lemon, a bit of crunch on the side, and you’re sorted.

This recipe is a staple for a reason. It’s quick, reliable, and delivers every single time. It’s also one of the most popular recipes from Speedy Comfort, because it hits that sweet spot between nostalgic comfort food and weeknight practicality.

You can cook this after work without thinking, but it still feels like a proper meal.

Why schnitzel works everywhere

Although schnitzel has its roots in Central European cooking, versions of it exist all over the world. That’s because the formula is unbeatable.

Thin meat cooks fast. Breadcrumbs create crunch. Hot oil does the rest.

It’s economical, satisfying, and incredibly adaptable. Chicken works particularly well because it stays juicy when flattened properly and takes on flavour easily.

This isn’t complicated food. It’s confident food.

The importance of flattening the chicken

This step matters more than people realise.

Flattening the chicken breasts to an even thickness ensures they cook quickly and evenly. Thick chicken takes longer, which means overbrowned crumbs and dry meat. Thin chicken cooks in minutes and stays juicy.

Bashing the chicken also tenderises it slightly, making every bite softer. The key is to be firm but careful. You want even thickness, not holes.

Once flattened, the chicken becomes the perfect canvas for crisp breadcrumbs.

A classic crumb, done properly

This is a traditional three-stage breading process, and it exists for a reason.

Flour gives the egg something to cling to. Egg binds the breadcrumbs. Breadcrumbs create crunch.

Adding Dijon mustard to the egg is a small move that makes a big difference. You don’t taste mustard as such, but it adds subtle warmth and depth that stops the schnitzel from tasting flat.

Seasoning the flour is also essential. If you only season the chicken, the coating can taste bland. Every layer needs attention.

Breadcrumbs, not fuss

Standard breadcrumbs work beautifully here.

You don’t need panko or fancy crumbs for a good schnitzel. What you need is even coverage and hot oil. The breadcrumbs should coat the chicken fully, without pressing them on too aggressively.

Once breaded, the schnitzels can sit in the fridge until you’re ready to cook, which makes this an excellent option for prepping ahead.

Frying with confidence

Schnitzel wants shallow frying, not deep frying.

You need enough oil to come halfway up the chicken so it cooks evenly and crisps properly. The oil should be hot enough that breadcrumbs sizzle immediately when they hit the pan.

If the oil isn’t hot enough, the schnitzel will absorb oil and turn greasy. Too hot, and the crumbs burn before the chicken cooks. Medium-high heat is the sweet spot.

Fry one schnitzel at a time. Overcrowding drops the oil temperature and ruins the crunch.

Golden on both sides, straight onto kitchen paper, job done.

Lemon is not optional

A squeeze of lemon over hot schnitzel is essential.

That acidity cuts through the richness, sharpens the flavour, and lifts the whole dish. It’s not garnish, it’s seasoning.

Skip it, and you miss the point.

Why the slaw matters

This dish needs contrast.

The schnitzel is hot, crispy, and rich. The slaw is cold, crunchy, creamy, and sharp. Together, they balance each other perfectly.

This slaw is deliberately simple. Red cabbage, savoy cabbage, carrot, parsley, and a light dressing that doesn’t overpower. No sugar overload. No sogginess.

It’s fresh, crisp, and does exactly what it needs to do.

Dressing without drama

The dressing here is restrained for a reason.

Mayonnaise gives creaminess. Dijon mustard adds bite. Cider vinegar brings sharpness. That’s it.

The cabbage does the rest. Mixing it by hand helps soften it slightly and coat everything evenly without bruising it.

This is not a heavy coleslaw. It’s a clean, fresh counterpoint to the schnitzel.

Why this recipe is so popular

This is one of those dishes people come back to.

It’s fast. It’s comforting. It works for adults and kids. It feels indulgent without being heavy. And it doesn’t rely on obscure ingredients or complicated steps.

That’s why it’s been such a popular recipe from Speedy Comfort. It’s the kind of food people actually cook, not just save.

It also scales beautifully. Double it for guests. Make extra schnitzels and reheat them in the oven the next day. Serve leftovers in sandwiches. It all works.

When to cook this

This is ideal for:

• Busy weeknights

• Comfort food cravings

• Feeding picky eaters

• When you want something crisp and satisfying without effort

Serve it with the slaw, some lemon wedges, and maybe a few potatoes if you’re feeling extra. But honestly, the schnitzel and slaw are enough.

Ingredients

For the schnitzel

2 chicken breasts
2 eggs, lightly beaten
1 tbsp Dijon mustard
80 g plain flour
125 g breadcrumbs

For the simple slaw

200 g red cabbage, thinly sliced
200 g savoy cabbage, thinly sliced
1 large carrot, grated
10 g parsley, chopped
100 g mayonnaise
1 tbsp cider vinegar
1 tbsp Dijon mustard

To serve

Lemon wedges

How to make Chicken Schnitzel with a Simple Slaw

1. Add all the slaw ingredients to a mixing bowl and mix well. Taste for seasoning and set aside.

2. Place each chicken breast in a sandwich bag and bash until 2–3mm thick.

3. Mix the eggs with the Dijon mustard in one dish. Add flour to another dish and season with salt and pepper. Place the breadcrumbs into a third dish.

4. Coat the chicken in flour, then egg, then breadcrumbs.

5. Heat a generous amount of oil in a large frying pan over a medium to high heat. Test with breadcrumbs, they should sizzle immediately.

6. Shallow fry the schnitzels one at a time for a few minutes per side until golden and crisp.

7. Drain briefly on kitchen paper.

8. Serve with the slaw, lemon wedges, and a sprinkle of parsley.

FAQs

Can I bake these instead of frying?
You can, but frying gives the best texture and colour.

Can I prep these in advance?
Yes. Bread the chicken and keep it chilled until ready to cook.

What oil should I use?
A neutral oil like sunflower or vegetable works best.

Can I use turkey instead of chicken?
Yes, the method is exactly the same.

What’s the best way to reheat schnitzel?
In the oven at a high temperature to re-crisp the crumbs.

Crispy, comforting, and endlessly reliable, this Chicken Schnitzel with Simple Slaw is everything Speedy Comfort is about. Straightforward food, cooked properly, that people genuinely love to eat.