# Corn Thins Crumbed Chicken Schnitzel (Master Instance) (Google)

## Recipe

- Experience ID: 98130
- Name: Corn Thins Crumbed Chicken Schnitzel (Master Instance) (Google)
- Published: 2026-05-01T11:12:05

## Ingredients

### For the Chicken

- 2 large chicken breasts (about 500g), halved horizontally
- 1 cup multigrain corn thins, crushed into fine crumbs (use a food processor or bash in a bag)
- 2 tbsp grated parmesan
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp cornflour
- 1 egg, lightly beaten
- 1 tbsp extra virgin olive oil, plus extra for cooking
- Sea salt and pepper

### For the Slaw

- ¼ small red cabbage, finely shredded
- 1 medium carrot, julienned or grated
- 1 small green apple, thinly sliced
- 2 tbsp pumpkin seeds or sunflower seeds, toasted
- Handful of fresh herbs (mint, parsley or coriander all work well)

### Dressing

- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper

## Method

1. Preheat oven to 200°C (fan 180°C). Line a tray for the schnitzels.
2. Using a meat hammer, bash out the chicken breasts to make schnitzels.
3. Mix crushed multigrain corn thins, parmesan, paprika, garlic powder, salt and pepper in a shallow bowl. Place the cornflour in another bowl, and beat the egg with a tbsp of extra virgin olive oil in a third bowl.
4. Dip chicken in the cornflour, then in the beaten egg, then press into the crumb mixture until well coated. Lay on a tray lined with baking paper.
5. Spray or drizzle lightly with extra virgin olive oil and bake for 15-20 minutes, turning once, until golden and cooked through (Alternatively, heat a generous amount of extra virgin olive oil in a large non-stick pan and cook for 3-4 minutes per side until crisp and golden).
6. Meanwhile, make the slaw. Toss cabbage, carrot, apple, herbs and seeds in a bowl. Whisk dressing ingredients together, pour over, and toss through just before serving.
7. Plate each schnitzel with a generous handful of slaw.Optional extras: a spoonful of Greek yoghurt mixed with lemon zest and Dijon mustard as a light “mayo”.

## Tags

- Meals: Dinner, Main Course
- Occasions: Autumn, Family Meal, Spring, Summer, Weeknight Dinner
- Cuisine: Australian
- Diets: Gluten-free recipes
- Cooking methods: Oven recipes, Tray bake recipes

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