Mini chicken schnitzels with coleslaw
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food
Favourite flavours: Chicken
INGREDIENTS
4 skinless chicken breast fillets
2 cups flour
Salt and freshly ground black pepper
3 eggs, beaten
50ml milk
3 cups Japanese panko breadcrumbs (available at Asian grocery stores)
2 cups vegetable oil
Coleslaw
½ cup Japanese Kupi mayonnaise (available at Asian grocery stores)
1 lemon, juiced and zested
1 cup finely shredded celeriac
1 cup finely shredded carrot
1 cup finely shredded cabbage
½ red onion, cut in half then sliced finely
METHOD
1. Make schnitzels: Cut chicken breast fillets in half lengthways then, if necessary, flatten meat with mallet until 4mm thick. Cut into mini-schnitzels, about 4cm square, or into any shape you desire.
2. Season flour with salt and pepper. Transfer into plastic bag, then add chicken. Toss until well-coated.
3. Combine egg and milk. Dip chicken pieces into egg wash, then coat with breadcrumbs.
4. Heat oil in frying pan. Shallow fry chicken for 3 minutes each side until golden brown. Drain on paper towel.
5. Make coleslaw: Combine mayonnaise, lemon juice and lemon zest in small bowl. Season with salt and pepper to taste. In large bowl, stir mayonnaise dressing through combined celeriac, carrot, cabbage and onion.
6. To serve, re-heat schnitzels, if necessary, and top with 1 teaspoon coleslaw.
Tags: asian grocery stores, chicken breast fillets, chicken ingredients, chicken pieces, freshly ground black pepper, fry chicken, lemon zest, mayonnaise dressing, red onion, shredded cabbage, shredded carrot, skinless chicken breastRelated recipe posts
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