Chicken Schnitzel with Kale Slaw
Serves : 4
| Difficulty level : Difficult
Chicken Schnitzel with Kale Slaw
We're not going to lie, this one is a bit of a production, but once you get in the zone you love every moment of it because it gets the chicken crispy-juicy good and everyone's happy.
Cooking Information
Prep. time: 20
Serves : 4
| Difficulty level : Difficult
1 cup (150g) plain flour
3 eggs, beaten
1 1/2 (150g) cup panko crumbs
1/4 cup (35g) white sesame seeds
4 chicken breasts
1 packet frozen chips
vegetable oil, for frying
2 cups kale, finely chopped
1/4 purple cabbage, shredded
1/4 white cabbage, shredded
2 carrots, peeled and grated
2 spring onions, finely sliced
2/3 cup (300g) whole egg mayo
1/2 lemon, juiced
1 tsp salt
1 pouch Bare Bones® Mushroom Sauce with Truffle
- Pre-heat over to 200°C.
- Place flour, eggs and panko crumbs into separate shallow bowls. Stir black and white sesame through the panko crumbs.
- Working one by one, cover each chicken breast with plain flour, dip in egg wash and cover with panko crumb mix. Set aside.
- Place chips into oven and cook as per packet instructions.
- Set a large frypan over a high heat and pour 1cm vegetable oil. Heat for 3-4 minutes and test by adding a piece of panko crumb, when it starts sizzling the oil is ready. Gently add schnitzels into pan and cook for 6-7 minutes on each side or until golden brown. Drain on kitchen paper.
- Toss kale, purple and white cabbage, carrots, spring onions, whole egg mayonnaise, lemon juice and salt in a large bowl.
- Heat Bare Bones® Mushroom Sauce with Truffle as per packet instructions and transfer into serving dish. Serve immediately alongside chicken schnitzel, chips and salad.
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