Greek-Style Pretzel Schnitzel with Mustard Brussels Sprouts Slaw
A crunchy, golden-brown pretzel-crusted chicken schnitzel served with a zesty Brussels sprouts slaw dressed in tangy mustard and lemon. This dish balances textures and flavors beautifully: salty pretzel crust, tender chicken, and a fresh, tangy slaw.
Time
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Ingredients
For the Pretzel Schnitzel:
4 chicken breasts, pounded to 1/2-inch thickness
1 cup pretzel crumbs (pulse pretzels in a food processor)
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper, to taste
2 eggs, beaten
2 tbsp olive oil (for frying)
For the Mustard Brussels Sprouts Slaw:
2 cups Brussels sprouts, finely shredded
1 small carrot, julienned
1/4 cup red onion, thinly sliced
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt and pepper, to taste
Optional: 2 tbsp chopped fresh parsley or dill
Instructions
1. Prepare the chicken:
Flatten chicken breasts to even thickness using a meat mallet.
Season with salt, pepper, garlic powder, and oregano.
2. Prepare the pretzel crust:
In a shallow bowl, mix pretzel crumbs with Parmesan and oregano.
Dip chicken in beaten eggs, then coat evenly with pretzel mixture, pressing gently to adhere.
3. Cook the schnitzel:
Heat olive oil in a large skillet over medium heat.
Cook chicken for 3–4 minutes per side until golden brown and fully cooked (internal temp 75°C / 165°F).
Transfer to a plate lined with paper towels to drain excess oil.
4. Make the mustard Brussels sprouts slaw:
In a bowl, whisk together olive oil, mustard, lemon juice, honey, salt, and pepper.
Add shredded Brussels sprouts, carrot, red onion, and parsley/dill. Toss until well coated.
Let sit 5–10 minutes to soften slightly and blend flavors.
5. Assemble and serve:
Plate the pretzel schnitzel and top or serve alongside the mustard Brussels sprouts slaw.
Optional: garnish with lemon wedges for extra brightness.
Tips
Use fresh pretzels for a crispier coating; stale ones work too if pulsed finely.
For a lighter version, bake the schnitzels at 200°C (400°F) for 15–20 minutes instead of frying.
The slaw can be prepared ahead and refrigerated for 1–2 hours to develop flavor.
Nutrition information
Calories: 420 kcal
Protein: 34 g
Carbs: 20 g
Fat: 22 g
Fiber: 4 g