Nan's Chicken Schnitzel
with Sweet Potato Wedges & Creamy Slaw
- Eggs
- Wheat
- Gluten
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
280 g
Pork Schnitzel
1
Spring Onion
1 packet
Slaw Mix
2
Sweet Potato
1 sachet
Nan's Special Seasoning
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
Custom Recipe: If you’ve swapped to chicken breast, place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.
Custom Recipe: Crumb the chicken schnitzels in the same way as above.
Custom Recipe: In a large frying pan, heat enough olive oil to coat the base over medium high heat. Cook chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice spring onion. In a large bowl, combine slaw mix, a drizzle of white wine vinegar, spring onion and 1/2 the garlic aioli. • Season with salt and pepper. Toss to coat.
Little cooks: Take the lead and help toss the slaw!
• Divide pork schnitzel, sweet potato wedges and creamy slaw between plates. • Serve with remaining garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The schnitzel and creamy slaw were crowd-pleasers, with the garlic aioli adding a nice finishing touch.
- Ease of prep: Straightforward to put together, though one reviewer noted the chicken version's flour-and-egg method gave a less polished finish than a traditional crumbing approach.
- Suggestions: Some found the breadcrumbs insufficient to coat the schnitzel fully, and one suggested doubling the Nan's Special Seasoning when mixing with flour and egg. For the slaw, one reviewer preferred slicing fresh cabbage and carrot over the pre-mixed variety for better flavour.
- Portions: The recipe worked well for families, with several reviewers noting even fussy eaters cleared their plates.
