Japanese-Style Chicken Schnitzel
with Soy Veggies & Ginger Rice
Crispy fried chicken may conjure up images of American diners, but the Japanese do a pretty amazing crusted chook as well. This katsu-inspired sesame coating is certainly a contender for our favourite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1
zucchini
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
chicken breast
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Sesame.)
1 bag
Asian greens
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains: Eggs;)
½ tsp
soy sauce (for the sauce)
(Contains: Gluten, Soy;)
1.5 tsp
soy sauce (for the veg)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the zucchini into half-moons. Roughly chop the Asian greens. In a small bowl, combine the mayonnaise and soy sauce (for the sauce). Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm thick.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all 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, combine the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Dip the chicken into the flour, then into the egg and finally in the panko-sesame mixture. Set aside on a plate.
In large frying pan over a medium-high heat, add enough olive oil to cover the base and heat over a medium-high heat. When the oil is hot, cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the garlic and soy sauce (for the veggies) and cook until fragrant, 1 minute.
Divide the sesame-crumbed Japanese chicken, soy veggies and ginger rice between plates. Sprinkle with the crushed peanuts. Serve with the soy mayo.
