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Shortcut Chicken Schnitzel
and Brussels sprout slaw with mint and pomegranate

Active: 50 Total: 50

Different variations of this breaded, pan-fried cutlet exist throughout the world, but we're giving ours a multi-cultural spin by pairing it with Brussels sprouts, fresh mint, and pomegranate. Our shortcut, no-fry method keeps the chicken tender, juicy, and easy to cook on a weeknight. 



Shortcut Chicken Schnitzel:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Lemons - 1/2 , wedges
  • Foil - for baking
  • Mayonnaise - 2 Tbsp
  • Butter - 3 Tbsp
  • Panko breadcrumbs - 1 cup
  • Lemon zest - 2 tsp
Brussels Sprout Slaw:
  • Brussels sprouts - 12 oz , shredded (look for pre-shredded to save time)
  • Lemon juice - 4 tsp
  • Vinegar, red or white wine - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp
  • Pine nuts - 1/4 cup (sub sliced or slivered almonds)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Mint, fresh - 2 Tbsp , chopped
  • Pomegranate seeds / arils - 1/4 cup (look for these removed from the pomegranate shells in the produce section; sub dried cranberries or skip)
  • Cheese, feta - 2 oz , crumbled


  1. Brussels sprouts (if not pre-shredded) - (If prepping right before cooking, get oven heating first.) Trim ends and pull off any browning outer leaves. Shred using a food processor or slice very thinly with a knife. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together lemon juice, vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Toast nuts - Heat a small skillet over medium-low heat and add pine nuts. Heat until nuts are golden brown and fragrant, stirring frequently to prevent burning, 4 to 5 minutes. Store in an airtight container. (Can be done up to 5 days ahead)

  4. Chicken - Slice chicken breasts in half. They should be about ½” / 1.25 cm thick (if they are much thicker, pound with a tenderizer to thin out slightly). Season with some salt and pepper.

  5. Lemons / Green onions / Mint - Prep as directed.

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  1. Heat oven to 450F / 232C degrees.

  2. Line a sheet pan with foil and then spray with nonstick cooking spray or brush with some oil. Lay chicken out on the pan. Spread the top of each piece of chicken with a thin layer of mayonnaise.

  3. Melt butter in the microwave. Stir in panko and lemon zest. Press panko mixture firmly into the top of each piece of chicken. (Note: Try to keep most of the panko on the chicken. Any that falls onto the pan around the chicken may cook more quickly and burn.)

  4. Bake chicken until cooked through (165F / 74C degrees), 13 to 18 minutes, depending on thickness.

  5. While chicken bakes, make slaw. In a large serving or mixing bowl, combine Brussels sprouts, green onions, pine nuts, mint, pomegranate seeds, and feta crumbles. Toss gently with dressing until combined.

  6. Divide chicken among serving plates. Serve with Brussels sprout slaw on the side and lemon wedges to squeeze over everything. Enjoy!



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