Chicken Schnitzel with Coleslaw Recipe

Preheat the oven to 200°C (400°F).

Place the chicken breasts in a large resealable plastic bag and pound them with a meat mallet until about 1/2 inch thick.

In three separate bowls, place flour, beaten eggs, and breadcrumbs.

Season the flour with salt, black pepper, and paprika.

Coat each chicken breast in flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium-high heat.

Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.

Transfer the chicken to a baking sheet and place in the oven to keep warm.

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well to coat the vegetables.

Serve the crispy chicken schnitzel with a side of coleslaw.