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Moroccan Chicken Schnitzel with Red Cabbage Slaw

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 servings


35 minutes

active time

45 minutes


4 boneless, skinless chicken breasts

1 cup all-purpose flour

3 large eggs

1 Tbsp dijon mustard

2 1/2 cups panko breadcrumbs

4 1/2 tsp This Little Goat went to Morocco, divided 

Kosher salt 

4 cups shredded purple cabbage

2 lemons

1 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil 

1 Tbsp honey

1/4 cup chopped dill 

1/4 cup chopped flat leaf parsley, plus more for topping 


Start by butterflying the chicken breasts: Place the chicken on a clean cutting board. Place your hand on top of the breast with your knife pointed horizontally across the thickest part of the chicken. Carefully slice the breast in half, horizontally, stopping about 1-inch before you completely separate the breast. Do not slice all the way through. Unfold the breast to reveal 2 thin halves, then slice down the middle creating 2 symmetrical thin breasts. Repeat with remaining chicken breasts. 

Place all chicken breasts on a large sheet of plastic wrap, at least 2-inches apart. Cover with another sheet of plastic. Using a mallet, rolling pin or other heavy kitchen object, pound on the breasts until they are of a uniform thickness, about ¼-⅛ inch thick. Set aside.

Set up your dredging station: Grab 3 shallow bowls. Fill one bowl with 3 beaten eggs and 1 Tbsp Dijon mustard. Fill another with Panko, 4 tsp Morocco spice, 1 tsp salt and the zest of 1 lemon. Mix to combine. Fill the final bowl with flour and 1 tsp salt.

In a small bowl, whisk together the juice of the zested lemon, vinegar, olive oil, honey, and ½ tsp each Morocco spice and salt. Add the cabbage and ¼ cup each chopped dill and parsley to a large mixing bowl. Pour over the dressing and toss until cabbage is well coated. Set aside, allowing the cabbage to soften, while you finish your chicken. Cut the remaining lemon into wedges for serving.

Fill a large skillet with canola oil, at least 1-inch deep. Heat over medium-high heat until the oil reaches a temperature of 360 degrees. (If you don’t have a thermometer you can test the heat of the oil by dropping in a pinch of Panko to see if it sizzles. If your oil sizzles, it’s ready to go!)

Working a few breasts at a time, dredge the chicken in flour, followed by egg (allowing any excess to drip off), then coat in the Panko mixture. Place coated chicken breasts in the oil and fry, flipping halfway through, until deep golden brown and cooked through, about 2 minutes per side.

Remove to a paper towel-lined plate and sprinkle with a pinch of kosher salt. Repeat with remaining chicken breasts. Add more oil, as necessary, making sure the oil always covers at least half of the chicken as it fries. If desired, keep cooked chicken breasts warm in a 300 degree oven until ready to serve. 

Top chicken schnitzel with a pile of cabbage slaw and chopped parsley.  Serve alongside lemon wedges.

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