Sesame Chicken Schnitzel & Cauli-Potato Mash
with BBQ-Sriracha Sauce & Radish Slaw
- Wheat
- Gluten
- Sesame
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Slaw Mix
1 packet
BBQ Sauce
(May be present: Sesame, Eggs, Soy, Milk, Fish)
1 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Cauliflower
2
Radish
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add a drizzle of olive oil and a good pinch of salt, and mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, thinly slice radish. • In a small bowl, combine sriracha and BBQ sauce. Set aside.
Little cooks: Kids can help by combining the sauces.
Custom Recipe: If you've swapped to chicken breast, place chicken between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. Crumb chicken as above.
Custom Recipe: Heat the frying pan as above. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, combine slaw mix, radish and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice sesame pork schnitzel. • Divide radish slaw, cauli-potato mash and pork schnitzel between plates. • Drizzle BBQ-sriracha over pork to serve. Enjoy!
