Chicken Schnitzel with Roasted Walnut Hisbi Cabbage

Crispy, nutty, and herby. This Chicken Schnitzel with Roasted Walnut Hisbi Cabbage is comfort food with a fresh Green Goddess twist.

Serves: 2–3
Time: 30–35 minutes

Ingredients

• 2 chicken breasts
• 2 eggs
• 100g panko breadcrumbs
• 2 tbsp cornflour
• Pinch of salt
• ½ sweetheart cabbage, shredded
• 25g Parmesan, grated
• 1 shallot, finely chopped
• 25g walnuts, roughly chopped
• 1 clove garlic, minced
• Handful of parsley, chopped
• Handful of chives, chopped
• 3 tbsp Green Goddess Dressing

Method

1. Preheat the oven to 200°C.
2. Prepare the chicken schnitzel: lightly flatten chicken breasts, dust with cornflour, dip in beaten eggs, and coat in panko breadcrumbs with a pinch of salt.
3. Fry the schnitzels in a little oil until golden and cooked through, then set aside.
4. Meanwhile, make the roasted walnut Hisbi cabbage: toss shredded cabbage with shallot, garlic, walnuts, Parmesan, parsley, chives, and a drizzle of olive oil. Roast in the oven for 15–20 minutes until tender and slightly caramelised.
5. Drizzle the cabbage with Green Goddess Dressing before serving.
6. Place the roasted cabbage on top of the schnitzels and enjoy this herby, crunchy, and nutty feast.