It’s crispy, it’s crunchy, it’s fresh! These chicken schnitzel buns with apple slaw are a must for a quick gathering or an easy weeknight meal.

PREP TIME 45 minutes | TOTAL TIME 45 minutes | MAKES 6



¼ cup buttermilk
1 tbsp olive oil
2 tsp dijon mustard
1 tbsp lemon juice
1 tsp caraway seeds, toasted, coarsely crushed
160 g shredded purple cabbage
½ red apple, cut into matchsticks
½ baby fennel bulb, thinly sliced, fronds reserved
1 cup loosely packed parsley leaves, torn


300 g stale sourdough bread, coarsely torn
6 chicken schnitzels
½ cup plain flour
2 eggs, lightly beaten
2 tbsp olive oil
60 g butter, coarsely chopped
6 brioche buns
¼ cup aïoli



COMBINE buttermilk, oil, mustard and juice in a large bowl; season to taste. Add seeds, cabbage, apple, fennel, reserved fronds and parsley; toss to combine.


BLEND sourdough in a food processor until fine crumbs form. Transfer to an oven tray.

COAT the chicken in flour; shake away excess. Dip chicken in egg, then coat in breadcrumbs.

PREHEAT the oven to 120°C. Line an oven tray with baking paper.

HEAT half the oil and half the butter in a large frying pan over medium-high; cook chicken for 2 minutes each side or until golden and cooked through. Transfer to a tray; keep warm in the oven.

REPEAT with remaining oil, butter and schnitzels. Halve schnitzels.

SPLIT buns in half. Spread bun bases with aïoli; top with halved schnitzel, apple slaw and bun tops.

TIP: We used pink lady apples in this recipe, or you could use a green variety. You could also use panko breadcrumbs instead of making your own.

Written for Food&Home

Featured image: Aremedia