Southeast Asian Peanut-Crusted Chicken Schnitzel
with Ponzu Slaw & Soy Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Southeast Asian Spice Blend
1 packet
Ponzu Sauce
(Contains: Wheat, Gluten, Soy; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Milk, Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Pecan, Gluten, Cashew, Soy, Wheat, Hazelnut, Pistachio)
Nutrition Values
Cooking Steps
• Roughly chop baby spinach leaves. Grate the carrot. 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 small bowl, combine mayonnaise and the soy sauce. Set aside. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and Southeast Asian spice blend. • Separate chicken schnitzels (if stuck together) to get two per person. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over 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. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, combine shredded cabbage mix, baby spinach, carrot, ponzu sauce and a drizzle of vinegar and olive oil in a large bowl. • Season with salt and pepper and toss to combine.
• Slice chicken schnitzel. • Divide Southeast Asian peanut-crusted chicken and ponzu slaw between plates. • Drizzle soy mayo over schnitzel. Enjoy!
