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“Deep fried crispy chicken schnitzel, served on a homemade waffle, topped with a sweet cranberry apple slaw and drizzled with maple syrup. With inspiration from Grace Helbig. ”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. CHICKEN SCHNITZEL:
  2. Season the chicken cutlet with salt and pepper. Combine flour, 1/2 tsp salt, 1/2 tsp pepper and paprika in a large, shallow dish. In a second dish, whisk milk and egg together. Place panko in a third dish. Dredge chicken in flour, then egg mixture, and finally panko. Heat oil in a deep saucepan to 350 degrees. Fry chicken schnitzel for about 4 to 6 minutes until cooked through and crispy. Drain excess oil on paper towels.
  3. WAFFLE:
  4. Whisk together dry ingredients in a large bowl. Combine eggs and buttermilk in a small bowl. Add to dry ingredients. Whisk in melted butter, combining completely. Follow waffle iron instructions to make 3 waffles.
  5. SWEET CRANBERRY APPLE SLAW:
  6. Add all ingredients to a medium bowl. Toss to combine.
  7. FOR THE ASSEMBLY:
  8. Brush the waffles with melted butter. Cut chicken schnitzel into 3 pieces. Place one piece of the schnitzel on the waffle, top with sweet cranberry apple slaw. Drizzle with syrup.

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