Chicken schnitzel báhn mì with satay sauce
50 MINUTES | SERVES 4 | EASY
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