Servings: 4
Cooking Time: 10 Minutes
Ingredients :
½ cup flour
½ teaspoon salt
1 teaspoon marjoram
1 teaspoon dried parsley flakes
½ teaspoon thyme
1 egg
1 teaspoon lemon juice
1 teaspoon water
1 cup breadcrumbs
4 chicken tenders, pounded thin
oil for misting or cooking spray
4 whole-grain hotdog buns
4 slices Gouda cheese
1 small Granny Smith apple, thinly sliced
½ cup shredded Napa cabbage
coleslaw dressing
Directions :
1. In a shallow dish, mix together the flour, salt, marjoram, parsley, and thyme.
2. In another shallow dish, beat together egg, lemon juice, and water.
3. Place breadcrumbs in a third shallow dish.
4. Cut each of the flattened chicken tenders in half lengthwise.
5. Dip flattened chicken strips in flour mixture, then egg wash. Let excess egg drip off and roll in breadcrumbs. Spray both sides with oil or cooking spray.
6. Cook at 390°F for 5minutes. Spray with oil, turn over, and spray other side.
7. Cook for 3 to 5minutes more, until well done and crispy brown.
8. To serve, place 2 schnitzel strips on bottom of each hot dog bun. Top with cheese, sliced apple, and cabbage. Drizzle with coleslaw dressing and top with other half of bun.