Surprising ingredient adds crunch and zing to this midweek chicken schnitz
Looking for a feel-good recipe with an adventurous twist? Click this way.
Dial up the flavour and crunch in your midweek chicken schnitzel by dunking it in a combination of panko crumbs and crushed rice crackers, and seasoning the crumbs with Japanese sushi vinegar powder. Served with warming wasabi mash, it’s feel-good food with an adventurous twist.
Ingredients
1 cup panko breadcrumbs
200g salt and vinegar rice crackers, finely crushed
1 tsp sushi rice vinegar powder (see note)
½ cup plain flour
2 eggs
2 x 240g chicken breasts, halved horizontally
vegetable oil, to shallow fry
¼ cup soy sauce, to serve
2 cups red vein sorrel, to serve
wasabi mash
1kg sebago potatoes, peeled and chopped
40g unsalted butter
½ cup milk
1 tsp wasabi powder
Method
for the wasabi mash
Step 1
Place the chopped potatoes in a large saucepan of cold salted water over high heat and bring to a boil. Cook for 15-20 minutes or until tender.
Step 2
Drain and return the potatoes to the saucepan.
Step 3
Add the butter, milk, wasabi, salt and pepper and mash until smooth. Set aside and keep warm.
for the schnitzel
Step 1
Combine the breadcrumbs, rice crackers, vinegar powder on a large plate and season with salt and pepper. Place the flour on a second plate, and lightly beat the eggs in a shallow bowl.
Step 2
Dip each piece of chicken into the flour, then into the egg, and finally, press into the breadcrumbs.
Step 3
Heat 2cm of oil in a large non-stick frying pan. In batches, cook the schnitzels for 4 minutes on each side, or until golden and cooked through.
Step 4
Serve the schnitzel, with mash, soy sauce and sorrel leaves.
Note: Sushi rice vinegar powder is available in packets online or at Japanese grocery stores.
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