Sesame Crusted Chicken Schnitzel
with Charred Corn Brown Rice & Asian Slaw
- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
Things are getting a fun tonight. We’re crumbing out succulent chicken schnitzels in sesame seeds. Drizzle it in a garlic aioli for a hit of rich flavour and serve on top of charred corn brown rice for that classic schnitzel meal feel.
Ingredients
2 clove
garlic
1 tin
sweetcorn
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
sesame seeds
(Contains: Sesame; )
1 pinch
Zesty Chilli Salt
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
brown rice
1 packet
chicken breast
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
1 drizzle
rice wine vinegar
2 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • Half-fill a medium saucepan with boiling water. Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. • Drain the rice. Return saucepan to medium heat with a dash of olive oil. Add garlic and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, add a generous pinch of salt and stir to combine. Remove from heat.
• Meanwhile, drain sweetcorn. Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds.
• Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate and sprinkle over a pinch of zesty chilli salt.
• Meanwhile, in a large bowl, combine shredded cabbage mix, baby spinach leaves, a drizzle of rice wine vinegar and olive oil. • Toss to combine and season to taste. • To the rice, stir through the charred corn and the sesame oil.
• Slice the chicken. • Divide charred corn brown rice and Asian slaw between bowls. • Top with sesame-crusted chicken schnitzel and drizzle over garlic aioli. Enjoy!
