Cheesy Sun Dried Tomato & Basil Inglewood Organic Chicken Schnitzel With Crunchy Rainbow Slaw


Preheat oven to 175 degree C and line a large baking tray with baking paper.

Lay the Inglewood Organic Breast Schnitzels on top of the lined baking tray.

Mix together all the ingredients for the Creamy Sundried Tomato & Basil Filling in a small bowl.

Scoop out the mixture evenly on top of all the schnitzels and spread over the top with the back of a spoon.

Lay a piece of ham on top of each schnitzel followed by a piece of Jarlsberg cheese. Put into the preheated oven and bake for 20-25 minutes or until golden brown and the cheese has melted. Remove from the oven and serve with the Crunchy Rainbow Slaw.

Crunchy Rainbow Slaw

In a large serving bowl add the cut up salad ingredients and toss to combine. In a small just or bowl mix together the aioli, mustard, vinegar and sugar and a dash of water to create a thick dressing. Gently pour over the slaw ingredients and toss to coat the vegetables. Top with the crunchy noodles just before serving.

Photos and recipe by The Whimsical Wife  (

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