Double Sesame-Crusted Chicken Schnitzel

Name: Double Sesame-Crusted Chicken Schnitzel with Curry Sauce & Wombok Salad
Total time: 25m
Yield: 2
Ingredients: 1 packet Panko Breadcrumbs; 660 g Chicken Breast; 1 packet Japanese Dressing; 1 packet Japanese Curry Paste; 1 sachet Southeast Asian Spice Blend; 1 sachet Mixed Sesame Seeds; 1 packet Pea Pods; 1 packet Shredded Wombok; 1 Spring Onion; 1 packet Mixed Salad Leaves

with Curry Sauce & Wombok Salad

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Calories

625 kcal

Protein

81.7g protein

Difficulty

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
Gluten
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Walnut
Wheat

Give your weeknight a glow-up with this rapid curry-glazed and sesame crumbed chicken schnitzel. The golden, nutty crust meets a punchy glaze for a serious flavour upgrade, served alongside a crisp and refreshing wombok salad.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)

660 g

Chicken Breast

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Japanese Curry Paste

1 sachet

Southeast Asian Spice Blend

1 sachet

Mixed Sesame Seeds

(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)

1 packet

Pea Pods

1 packet

Shredded Wombok

Spring Onion

1 packet

Mixed Salad Leaves

Nutritional Values

Calories625 kcal

Energy (kJ)2610 kJ

Fat17.4 g

of which saturates2.7 g

Carbohydrate32.6 g

of which sugars9.7 g

Dietary Fibre6.9 g

Protein81.7 g

Sodium997 mg

Potassium26.2 mg

Calcium1.6 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• In a medium bowl, combine Japanese curry paste, the brown sugar and water.
Set aside.
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.

• In a shallow bowl, add Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed
sesame seeds.
• Dip chicken into the spice mixture to coat, then into the egg and finally into the breadcrumb mixture. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook chicken in batches, until golden and cooked through (when no longer
pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

• While the chicken is cooking, in a large bowl, combine pea pods, shredded wombok, mixed salad leaves, spring onion, Japanese-style dressing and a drizzle of olive oil. Season to taste with salt and pepper. Set aside.
• Wash frying pan and return to medium-high heat. Cook curry mixture and the butter, whisking, until slightly thickened, 2-3 minutes. Remove from heat.