Peanut-Crumbed Chicken Schnitzel & Slaw
with Sweet Sriracha Drizzle & Aioli
- Wheat
- Gluten
- Peanuts
- Eggs
- Sesame
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
This nutty number sees chicken schnitzel get a makeover with an easy peanut crumb that packs crunch and flavour in every bite. It wouldn't be right to not pair it with a zesty lime slaw and a sriracha-honey drizzle that gets a 10/10 from us! We’ve replaced the lemon in this recipe with lime due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1 packet
Garlic Aioli
(Contains: Eggs)
1
Lime
330 g
Chicken Breast
1 packet
Sriracha
(May be present: Soy)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 tsp
honey
Utensils
Cooking Steps
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and the olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture to coat, followed by the egg, and finally in breadcrumb mixture. Set aside on a plate.
• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway, until golden and cooked through, 12-15 minutes. • Transfer to a paper towel-lined plate. NO AIR FRYER? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the schnitzel does not stick to the pan."
• Meanwhile, slice the lime into wedges.
• SPICY! Use less sriracha if you’re sensitive to heat! In a small bowl, combine
sriracha, the honey and a squeeze of lime juice.
• In a large bowl, combine shredded cabbage mix, mixed salad leaves, a drizzle of
olive oil and a good squeeze of lime juice. Season to taste with salt and pepper.
• Slice chicken if preferred. • To bowl with cooled green beans, add gourmet leaf mix. Drizzle with olive oil and add a good squeeze of lime juice. Season to taste. • Divide peanut-crumbed chicken schnitzel and creamy slaw between plates. • Drizzle sriracha sauce over chicken. Serve with any remaining lime wedges. Enjoy!
