Sesame Chicken Schnitzel & Cauli-Potato Mash
with BBQ-Sriracha Sauce & Cucumber Slaw- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
- Milk
- Sesame
It’s a twist on chicken schnitzel, we’re combining sriracha with BBQ sauce so the schnitzels are extra mouth-watering when this sauce is drizzled over. This dish becomes more alluring when you catch sight of the fluffy cauli-potato mash. There's no way you could miss this dish! *We’ve replaced the radish in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
potato
1 packet
sriracha
(May be present: Soy)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
½ sachet
sesame seeds
(Contains: Sesame; )
1 packet
chicken breast
1 bag
Slaw Mix
1 portion
cauliflower
1
cucumber
1 packet
BBQ sauce
(May be present: Soy, Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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, slice cucumber into half-moons. • In a small bowl, combine sriracha and BBQ sauce. Set aside.
Little cooks: Kids can help by combining the sauces.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds (see ingredients). • 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. • Coat chicken first in flour mixture, followed by the egg and finally in the panko-sesame mixture. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• Heat a large frying pan over high heat with enough olive oil to cover the base. 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, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice sesame chicken schnitzel. • Divide cucumber slaw, cauli-potato mash and chicken schnitzel between plates. • Drizzle BBQ-sriracha over chicken to serve. Enjoy!
