Sesame Chicken Schnitz & Slaw
Crunchy sesame-crusted chicken schnitzels with a fresh apple and cabbage slaw, served with mayo and chilli crisp for dipping.
Serves: 4
Prep time: 30 minutes
Cook time: 25 minutes
INGREDIENTS
4 chicken breasts
1 cup flour
3 tsp chicken stock powder
1 tsp onion powder
1 tsp garlic powder
2 tsp dried rosemary
1/2 tsp ground sage
2 eggs, lightly beaten
2 tbsp milk
190g panko breadcrumbs
100g sesame seeds
2 cups high heat oil (rice bran or peanut), for frying
1 small red apple
juice of half a lemon
1/4 green cabbage, finely shredded
2 spring onions
1 tbsp lime juice
1 tsp salt
2 tbsp sesame oil
mayonnaise, to serve
chilli crisp oil, to serve
METHOD
Slice the chicken into cutlets. Place a breast on a chopping board and rest your hand on top to hold it still. Starting at the thick end, use a sharp knife to slice through horizontally, using sweeping motions rather than sawing, until you reach the thin part. You should end up with two evenly thick cutlets, half the thickness but the same shape as the whole breast.
Combine the lemon juice with 1/4 cup water in a bowl. Cut the apple into thin matchsticks and toss in the water to stop it browning.
Prepare and combine the cabbage and spring onions, then strain the apple and toss it through. Refrigerate until ready to serve.
Combine the flour, chicken stock powder, onion and garlic powder, rosemary and sage in a large bowl. Add the chicken cutlets and toss well to coat.
Combine the eggs and milk in a flat bowl or tray. Combine the sesame seeds and panko in a third tray.
In a large deep frying pan over high heat, heat the oil until a couple of panko crumbs dropped in fizzle quickly.
Working in pairs, dip the floured cutlets into the egg mixture, coating well, then press into the crumb mixture, turning to coat both sides.
Carefully lower into the oil and cook until golden on each side, about 3-4 minutes per side.
Place on a paper or rack-lined tray and cover with foil to keep warm. Repeat with the remaining chicken.
Squeeze the lime juice over the slaw, then toss through with the salt and sesame oil.
Serve the chicken and slaw at once with mayo and chilli crisp.
HINTS
Slicing the breasts into even cutlets is the key to cooking them through before the crumb burns - take your time getting them an even thickness.
Keep the apple in lemon water until the last moment so it stays crisp and pale rather than browning in the slaw.
Make sure the oil is properly up to temperature before the first cutlet goes in, or the crumb soaks up oil instead of crisping.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 11800 kJ (2820 cal)
Protein: 195 g
Fat: 150 g
Saturated fat: 24 g
Carbohydrate: 165 g
Sugars: 20 g
Sodium: 3800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.