Chicken sch­nitzel báhn mì with sa­tay sauce

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red chilli 1, thinly sliced rice wine vine­gar 2 tbsp caster sugar 2 tsp skin­less chicken breast 2 large plain flour 6 tbsp eggs 2, beaten dried bread­crumbs 140g roasted peanuts 4 tbsp, finely chopped sun­flower or veg­etable oil 2 tbsp mini baguettes or hot dog buns 4 co­rian­der bunch car­rot 2, cut into match­sticks ready-made crispy onions 2 heaped tbsp SA­TAY SAUCE rice vine­gar 2 tbsp crunchy or smooth peanut but­ter 2 tbsp light soy sauce 2 tbsp sweet chilli sauce 2 tsp

• Heat the oven to 220C/fan 200C/gas 7. Mix the chilli with the rice vine­gar and sugar.

• For the sa­tay sauce, whisk the in­gre­di­ents in a bowl with 2-4 tbsp of wa­ter un­til smooth.

• Halve the chicken breasts length­ways so you have two long strips. Cover with cling­film and use a rolling pin to bash out the thicker end so it evens out the thick­ness. Put the flour and some sea­son­ing onto a plate and toss with the chicken. Put the eggs onto a sep­a­rate plate, and the bread­crumbs, peanuts and oil onto an­other. Rub the oil into the crumbs so ev­ery­thing is well mixed. Dip each chicken strip first into the egg to coat, then roll in the nutty crumbs. Put on a bak­ing sheet and cook for 25-30 min­utes un­til golden and crispy, turn­ing half­way through. Slice.

• Split the baguettes in half and stuff each with co­rian­der leaves and car­rot match­sticks. Add pieces of sliced chicken sch­nitzel to each, then driz­zle with sa­tay sauce. Drain the pick­led chilli and sprin­kle over with the crispy onions. PER SERV­ING 766 KCALS | FAT 27.2G | SATURATES 4.4G CARBS 83.7G | SUG­ARS 13.1G | FI­BRE 5.8G PRO­TEIN 43.7G | SALT 2.8G

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