pimp eats- chicken snitchel with cabbage salad

I love anything and everything fried! But since it is almost bikini season I have to restrain myself from greasy foods. So as I was trying to look for a way to cheat; I came up with this recipe for a chicken snitchel that is easy to make and won't effect your waist line.

Chicken Snitchel
  • 6 large boneless chicken breast (try to get thin cutlets so you don't have to pound the chicken with a mallet when you get home) 
  • 2 cups of whole wheat flour
  • 3 large eggs
  • 1 tablespoon of finely chopped parsley
  • 4 cups of organic spelt breadcrumbs (I like using the one from ShaSha Co.)
  • 2 tablespoons of grapeseed oil
  • Salt and pepper 
  1. Preheat the oven to 375 F
  2. Place the flour into a shallow dish. Beat the eggs and mix in the parsley into its own dish. And lastly place the breadcrumbs in another shallow dish.
  3. Sprinkle the chicken cutlets with salt and pepper.
  4. Take the chicken cutlets and dip it into the first bowl with flour, then into the egg mixture and lastly into the breadcrumbs. Repeat for the remaining pieces.
  5. Heat a large skillet on high and pour in the grapeseed oil. Once the oil is hot add the cutlets into the pan (, and cook for 2 minutes each side. Than transfer onto a baking sheet and put the cutlets into the oven and bak for 20-30 minutes.

Cabbage Coleslaw
  • 1 pound of green cabbage
  • 1 pound of red cabbage
  • 1/2 cup of coarsely chopped parsley
  • 1 1/2 teaspoons of Dijon mustard (I like to substitute the 1/2 teaspoon of Dijon mustard with organic honey sometimes if I am craving for a little sweetness)
  • 2 1/2 white wine vinegar
  • 5 tablespoon of good extra-virgin olive oil
  • Salt and pepper (add as much or little to your liking for taste)
  1. Cut cabbage into thin pieces (like shreds) and coarsely chop the parsley.
  2. Make the dressing by whisking together the mustard, vinegar, salt and pepper first. Than add olive oil after everything has combined.
  3. In a big bowl toss everything together.
  4. Note: if you let the slaw sit for at least 20 to 30 minutes, the dressing will absorb into the cabbage and the coleslaw will be even more tasty.


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