CHICKEN SCHNITZEL BANH MI WITH SATAY SAUCE

Preparation time 20 mins Cooking time 30 mins Makes 4

2 large chicken breast fillets ½ cup plain flour Sea-salt flakes and freshly ground black pepper, to season 2 Woolworths extra large free-range eggs, lightly beaten

140g dried breadcrumbs 4 Tbsp finely chopped

roasted peanuts

2 Tbsp sunflower or

vegetable oil

Bunch of coriander, leaves

picked, plus extra to garnish 2 carrots, cut into matchsticks 4 mini baguettes, split

¼ cup fried green shallots

PICKLED CHILLI

1 long red chilli, thinly sliced 2 Tbsp rice wine vinegar 2 tsp caster sugar

SATAY SAUCE

3 Tbsp water

2 Tbsp rice wine vinegar 2 Tbsp crunchy or smooth

peanut butter

2 Tbsp light soy sauce 2 tsp sweet chilli sauce STEP 1 Heat oven to 220°C fanforced (240°C conventional). Line 2 oven trays with baking paper.

STEP 2 To make a quick pickled chilli, combine chilli, vinegar and sugar in a small bowl. Set aside.

STEP 3 To make satay sauce, whisk all ingredients in a medium bowl until smooth. Set aside.

STEP 4 Halve chicken breasts lengthways so you have 4 long strips. Cover with plastic wrap and use a rolling pin to gently pound chicken to flatten out the thicker end, to achieve an even thickness.

STEP 5 Put flour on a plate and season. Put eggs in a wide shallow bowl, then combine breadcrumbs, peanuts and oil in a second shallow bowl. Dip each chicken strip first into flour to coat, then into egg, then roll in breadcrumb mixture, pressing firmly. Transfer to prepared trays and bake for 25-30 minutes until golden and crispy, turning halfway through. Slice.

STEP 6 Divide coriander and carrot between baguettes. Top with sliced chicken schnitzel, drizzle with satay sauce and sprinkle with fried shallots. Drain pickled chilli and scatter pieces over. Garnish with extra coriander and serve immediately.

What’s banh mi? It’s a Vietnamese baguette

filled with lots of savoury yum!

Chicken schnitzel banh mi