Thai Chicken Schnitzel with Green Bean Salad

Serves 4, Prep 20 mins, Cook 10 mins

2 x 300g chicken breast fillets, trimmed

½ cup coconut milk

2 tblsps red curry paste

1 clove garlic, crushed

½ tsp sea salt flakes

1¼ cups panko breadcrumbs

Vegetable oil, for shallow frying

Steamed white rice, to serve

GREEN BEAN SALAD

200g green beans, trimmed

250g punnet cherry tomatoes, halved

1 cup fresh coriander leaves

2 tsps Chang’s Fried Noodle Salad Dressing

1 Cut each fillet horizontally through the side to give two thin pieces. One at a time, cover with plastic wrap and gently pound with a meat mallet to an even thickness.

2 Place milk, paste, garlic and salt in a large bowl. Stir to combine. Add chicken. Mix well. One at a time, toss chicken in breadcrumbs, pressing on to coat.

3 Heat enough oil in a large, deep non-stick frying pan to shallow-fry over a medium heat. Add chicken. Cook for about 4 to 5 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.

4 Meanwhile, to make salad, boil or microwave beans until tender. Drain. Toss with tomatoes, coriander and dressing.

5 Serve chicken with rice and salad.