Curried Chicken Schnitzel with Mango Chutney Coleslaw

published Sep 15, 2022
Recipe Review
Curried Schnitzel and Mango Chutney Coleslaw Recipe

Crispy chicken cutlets marinated with a curry spice blend pairs exceptionally well with mango chutney coleslaw.


Prep40 minutes to 50 minutes

Cook15 minutes to 20 minutes

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schnitzel on a plate with fries and Cole slaw
Credit: Photo: Chris Simpson; Food Styling: Pearl Jones; Prop Styling: Paige Hicks

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

Fried chicken, in any form, has a special place in my heart (and my belly). It is a love that has resulted in my endless pursuit to satisfy the crispy craving with new flavors. After some experimentation with my cupboard spices, I developed what my family now calls curried chicken schnitzel.

The concept is simple: Follow most of the familiar steps to make a schnitzel (pounding the chicken breast until it’s thin; dredging the cutlets in flour, egg, and breadcrumbs; and frying each piece to golden, crunchy perfection), but add a marinade. In this recipe, before any of the dredging happens, the chicken marinates overnight in a delicious combo of aromatic spices commonly used for curries. It’s an easy extra step that turbocharges chicken schnitzel to another level of satisfaction.

Credit: Photo: Chris Simpson; Food Styling: Pearl Jones; Prop Styling: Paige Hicks

As with many chicken schnitzel or other fried chicken dishes, this recipe also includes a side of coleslaw. But, again, not just any coleslaw — it’s a mango chutney coleslaw to complement the curry flavors in the chicken. Serve with fries, wedges, or mashed potatoes. Or turn it into a sandwich or a wrap. Whatever way you go, I highly recommend serving with lime wedges to squeeze over the schnitzel.

Curried Schnitzel and Mango Chutney Coleslaw Recipe

Crispy chicken cutlets marinated with a curry spice blend pairs exceptionally well with mango chutney coleslaw.

Prep time 40 minutes to 50 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Nutritional Info


For the mango chutney coleslaw:

  • 1/4

    small head red cabbage (7 to 10 ounces)

  • 1/4

    small head green cabbage (7 to 10 ounces)

  • 1/2

    medium red onion

  • 2

    medium carrots

  • 1 medium bunch

    fresh cilantro

  • 1/2

    medium lime

  • 1/2 cup


  • 2 tablespoons

    mango chutney, such as Geeta’s or Sharwood’s

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

For the chicken schnitzel:

  • 3 cloves


  • 1 (1/2-inch) piece


  • 1

    medium lime

  • 2 tablespoons

    plain Greek yogurt

  • 1 tablespoon

    tomato paste

  • 1 3/4 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 1/2 teaspoon

    ground turmeric

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    ground coriander

  • 1/2 teaspoon

    garam masala

  • 1/4 teaspoon

    chili powder

  • 4

    boneless, skinless chicken breasts (about 1 3/4 pounds total)

  • 3

    large eggs

  • 3 cups

    panko breadcrumbs

  • 1 cup

    all-purpose flour

  • 1 cup

    vegetable oil, divided


Make the mango chutney coleslaw:

  1. Halve 1/4 small head red cabbage through the core, discard any wilted outer leaves, and cut out the core. Thinly slice crosswise into fine shreds (about 3 cups). Place in a large bowl. Repeat with 1/4 small head green cabbage.

  2. Peel and grate 2 medium carrots on the large holes of a box grater. Thinly slice 1/2 medium red onion. (Alternatively, the cabbages, carrots, and onions can be run through a food processor fitted with the shredding blade.) Add the carrots and onions to the cabbages and toss to combine.

  3. Pick the leaves from 1 medium bunch fresh cilantro until you have 3/4 tightly packed cup. Coarsely chop and add to the bowl.

  4. Juice 1 medium lime into a small bowl until you have 1 tablespoon. Add 1/2 cup mayonnaise, 2 tablespoons mango chutney, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine.

  5. Pour over the cabbage mixture and toss gently to combine, making sure all the shreds are coated evenly. Taste and season with more lime juice, kosher salt, and black pepper as needed. Cover and refrigerate until ready to serve.

Make the curried chicken schnitzel:

  1. Mince 3 garlic cloves (1 1/2 teaspoons). Peel and mince 1 (1/2-inch) piece ginger until you have 1 1/2 teaspoons. Place both in a large bowl. Juice 1 medium lime into the bowl (about 2 tablespoons).

  2. Add 2 tablespoons Greek yogurt, 1 tablespoon tomato purée, 1 teaspoon of the kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon garam masala, and 1/4 teaspoon chili powder, and whisk to combine.

  3. Pound 4 boneless, skinless chicken breasts: Working with 1 at a time, place it inside a gallon zip-top bag. Using the flat side of a meat mallet or rolling pin, pound until 1/4-inch thick. Place in the marinade as each is completed.

  4. Using your hands, rub the marinade into the chicken. Cover and refrigerate for a minimum of 8 hours, preferably overnight.

  5. Remove the chicken from the refrigerator up to 1 hour before cooking. Meanwhile, prepare the breading.

  6. Place 3 large eggs and 1/4 teaspoon of the kosher in a shallow bowl, such as a pie plate, and beat until the eggs are broken up. Place 3 cups panko breadcrumbs and the remaining 1/2 teaspoon kosher salt in a second shallow bowl. Place 1 cup all-purpose flour in a third shallow bowl.

  7. Bread the chicken one piece at a time: Dip into the flour until evenly coated, then shake off the excess. Place in the egg mixture and turn until evenly coated, then let the express drip off. Place in the breadcrumbs and turn until evenly coated. Place in a single layer on a baking sheet.

  8. Heat 1/2 cup of the vegetable oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. Add 2 pieces of the chicken and fry until golden-brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate. Add the remaining 1/2 cup vegetable oil to the pan, heat until shimmering, and repeat frying the remaining 2 chicken breasts. Serve with the mango chutney coleslaw.

Recipe Notes

Make ahead: The coleslaw can be made and refrigerated in an airtight container up to 1 day ahead.

Storage: Leftovers can be refrigerated in separate airtight containers for up to 3 days. The schnitzel can be reheated in a 325ºF oven until heated through, about 10 minutes.