Every once in a while, a cookbook recipe becomes an instant weeknight staple, and that’s exactly what happened with this chicken schnitzel and cabbage–kale-apple slaw from the Skinnytaste High Protein cookbook. The chicken gets beautifully crispy (truly some of the best air-fried chicken I’ve ever made), and the fresh, crunchy slaw on top balances it out perfectly. I added thinly sliced green apples for a little sweet-tart bite, and WOW did it take everything to the next level. I also used a leftover coleslaw mix instead of cutting a head of cabbage and it worked like a dream. And don’t worry-if you don’t have an air fryer, there are oven instructions too.
Why You’ll Love This Recipe
Crispy, golden chicken without deep frying. The air fryer works magic, giving you perfectly crunchy schnitzel every time.
Fresh, bright slaw with a sweet twist. The cabbage–kale combo + green apples = the most refreshing topping.
Weeknight friendly. Quick to prep, quick to cook, and kid-approved (the kids loved the chicken, not so much the kale but they picked out the apples so that’s a win).
Light yet satisfying. High-protein and filling, but not heavy.
Easily customizable. Mix-and-match greens, slaw dressings, add fruit, or choose your cooking method.
Tips for Success
Pound the chicken evenly so it cooks at the same rate and gets perfectly crisp. I’ve had more luck with juicy chicken if it’s pounded by hand vs buying thin chicken breasts (I’ve found them to be tough).
Keep space between the pieces in the air fryer-airflow is your friend.
Taste the slaw before serving and tweak the seasoning or acidity as needed.
Let the chicken rest for a minute before adding the slaw so the coating stays crunchy.
Use pre-shredded coleslaw mix for the quickest, easiest version (what I did!).
- Use a chopper for the thinnest slices ever (there’s a mandolin attachment and it got the onions and apples super fine).
Customizations
Add fruit: Green apples, pears, or thinly sliced red apples work beautifully.
Use different greens: Coleslaw mix, shaved Brussels sprouts, kale salad mix—anything crisp.
Switch the protein: Pork cutlets, turkey cutlets, or even tofu cutlets.
Try different dressings: Lemon vinaigrette, honey-mustard, or a creamy yogurt-based dressing.
Make it spicy: Add red pepper flakes or cayenne to the breadcrumb mixture.
Serving Suggestions
Serve sliced with the slaw piled right on top for maximum crunch and freshness.
Pair with sides: Roasted potatoes, spaetzle, egg noodles, or mashed potatoes.
Keep it light: Serve with roasted veggies or a big green salad.
Make it a sandwich: Add the chicken and slaw to a toasted bun with a smear of mustard or mayo.
For leftovers: Reheat the chicken in the air fryer and top with freshly mixed slaw.
This is one of those meals that feels special while still being simple enough for any night of the week. Between the crispy chicken and the bright, crunchy slaw, it’s the kind of recipe that hits every craving at once and the added apples make it even better. It’s quickly become a dinner I’ll make again and again.
Chicken Schnitzel
Equipment
Ingredients
Salad
- 1 1/2 tablespoons extra virgin olive oil
- 4 teaspoons red wine vinegar I used champagne vinegar once and it was so good
- 2 teaspoons dijon mustard
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 small red onion thinly sliced
- 2 cup thinly sliced green cabbage I just used coleslaw mix
- 2 cups thinly sliced kale, stems and ribs removed
- 2 radishes thinly sliced, optional
- 1 Granny smith apple very thinly sliced, optional
Chicken
- 2 large eggs
- 1 1/2 cups seasoned panko bread crumbs, regular or gluten free
- 1/3 cup finely gated parmesan cheese
- 8 thin-sliced chicken breast cutlets (about 4 ounces each and 1/4 inch thick) preferably organic
- 1 teaspoon kosher salt
- olive oil spray
Instructions
Make the salad:
- In a large bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper to taste. Add the onion, cabbage (or coleslaw mix), kale, and radishes and apples if using, and toss to combine. Cover and refrigerate while you cook the chicken.
Coat the chicken
- Set up a dredging station in two shallow bowls. In one bowl, beat the eggs with 1 tablespoon water. In a second bowl, combine the panko and Parmesan. Season the cutlets on both sides with the salt. Coat them first in the egg mixture, letting the excess drip off, and then coat with the panko mixture. Transfer to a work surface and spray both sides generously with oil.
- Cooking in two batches as needed (for smaller baskets) air fry the chicken at 400 for 7 minutes. Flip and cook until the crumbs are golden brown and the center is no longer pink, 2 to 3 more minutes.
- Set 2 cutlets on each of four plates and top with 1 cup slaw. Serve immediately
Tip
- If you can't find thin-sliced chicken cutlets, but 4 chicken breasts - about 2 lbs total- and cut your own chicken breasts in half horizontally. Place them between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a thickness of about 1/4 inch. This is preferred, pre sliced meat can be tough.
No air fryer? No problem
- Bake on a sheet pan in a preheated 435 F oven for 12 to 14 minutes, flipping halfway, until gold and cooked through.
Notes
Nutrition
I use leftover slaw and use it for these harissa honey fish tacos.
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