Give chicken schnitzel an Asian-style twist by serving it with garlic-soy aioli for dipping, plus a side of teriyaki veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!
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/ Serving 4 people
/ Serving 4 people
teriyaki sauce(ContainsGluten, Soy, Sesame)
salt (for the rice)
soy sauce(ContainsGluten, Soy)
salt (for the crumb)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt (for the rice), stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
While the rice is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a small bowl, combine the garlic aioli with the soy sauce. TIP: Keep the garlic aioli plain for the kids if you like.
In a shallow bowl, combine the plain flour, the salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed chicken. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, stirring, until tender, 4-5 minutes. Add the Asian greens and teriyaki sauce and cook, stirring, until wilted, 2 minutes.
Thickly slice the chicken schnitzels. Divide the garlic rice among plates and top with the chicken schnitzel and teriyaki veggies. Sprinkle with crispy shallots and serve with the garlic-soy aioli. Garnish the adults' portions with the coriander.