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  1. Inspiring food service recipes for Australia

Karaage Chicken Schnitzel with Fennel Cabbage Slaw

Karaage Chicken Schnitzel with Fennel Cabbage Slaw – Recipe

This karaage style schnitzel uses chicken thigh which has a lot of flavour and won’t dry out. Adding KNORR Japanese Teriyaki Sauce to the favourite classic – gravy, gives a classic schnitzel an exciting twist.

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Ingredients per serve

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Schnitzel

  • Chicken thigh fillets, flattened 10.0 x
  • Flour 200.0 g
  • Eggs, whisked 3.0 pc
  • Panko breadcrumbs 300.0 g

Gravy

Slaw

This karaage style schnitzel uses chicken thigh which has a lot of flavour and won’t dry out. Adding KNORR Japanese Teriyaki Sauce to the favourite classic – gravy, gives a classic schnitzel an exciting twist.

...

Preparation

  1. Schnitzel

    • Dust chicken in flour, dip in egg and coat in panko crumbs.
    • Deep fry schnitzels until golden and cooked through.

  2. Gravy

    • Combine KNORR Golden Roast Gravy GF and 500 ml warm water and simmer for 2-3 minutes. 
    • Stir through KNORR Japanese Teriyaki Sauce and star anise.

  3. Slaw

    • Combine fennel, red cabbage and HELLMANN'S Real Mayonnaise.

  4. To serve

    • Serve chicken schnitzel drizzled with Teriyaki gravy, sprinkled with sesame seeds, accompanied with lime wedges, fennel and cabbage slaw and sprinkled with fennel fronds.

  5. Tip

    • Try adding some finely shredded pickled ginger to the slaw for an extra zing.
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