Chicken

Crispy shallot chicken schnitzels with asian slaw

Name: Chicken schnitzels with crispy shallot and asian slaw recipe
Yield: 4
Ingredients: 2 x 350g chicken breasts, sliced in half horizontally; 1 cup (250ml) buttermilk; 2 cups (100g) panko breadcrumbs; 1/4 cup (15g) crispy fried shallots, finely crushed; 2 tbs white vinegar; 1 tbs fish sauce; 1 tbs brown sugar; 1 tsp sesame oil; 1 red chilli, seeds removed, finely chopped; 1 (300g) kohlrabi, finely shredded on a mandoline; 1 carrot, finely shredded on mandoline; 1/4 red cabbage, finely shredded on a mandoline; 1/2 bunch coriander, leaves picked; Rice bran oil, to shallow-fry; Kewpie mayonnaise & lime halves, to serve

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by Kirsten Jenkins

Sep 21, 2021

Skip the pub and head straight to the kitchen to make this impressive chicken schnitzel with slaw.

2 x 350g chicken breasts, sliced in half horizontally
1 cup (250ml) buttermilk
2 cups (100g) panko breadcrumbs
1/4 cup (15g) crispy fried shallots, finely crushed
2 tbs white vinegar
1 tbs fish sauce
1 tbs brown sugar
1 tsp sesame oil
1 red chilli, seeds removed, finely chopped
1 (300g) kohlrabi, finely shredded on a mandoline
1 carrot, finely shredded on mandoline
1/4 red cabbage, finely shredded on a mandoline
1/2 bunch coriander, leaves picked
Rice bran oil, to shallow-fry
Kewpie mayonnaise & lime halves, to serve

Method

1.

Place the chicken between two pieces of plastic wrap and, using a meat mallet or rolling pin, pound until flat. Place the chicken and buttermilk in a shallow dish, and refrigerate for 1 hour to marinate.
2.

Meanwhile, combine the breadcrumbs with the crispy shallots and season with salt flakes. Drain the excess buttermilk from the chicken, then coat with the breadcrumb mixture.
3.

To make the Asian slaw, combine the vinegar, fish sauce, sugar, sesame oil and chilli in a large bowl. Add the kohlrabi, carrot and cabbage, and toss well to coat. Top with coriander leaves and set aside.
4.

Heat 2cm of oil in a large frypan over medium heat. In batches, cook schnitzel for 4-5 minutes each side until golden. Drain on paper towel and season. Serve alongside the Asian slaw, Kewpie mayonnaise and lime halves.