Tender soy-brined chicken schnitzel with cheat’s onion gravy
SERVES 4 PREP AND COOK TIME 20 MINUTES (+ 1 HOUR BRINING)
½ cup (250ml) Kikkoman Soy Sauce
¼ cup (55g) firmly packed brown sugar
1 tablespoon white wine vinegar
½ bulb garlic, halved
2 sprigs thyme
½ lemon, thinly sliced
700g chicken breasts, halved horizontally and pounded to 1cm thick
⅓ cup (50g) plain flour
2 eggs, lightly beaten
2 cups (150g) panko breadcrumbs vegetable oil, to shallow fry mashed potato, to serve
CHEAT’S ONION GRAVY
1 tablespoon plain flour
¼ cup (60ml) soy sauce
½ cup (125ml) water
1 tablespoon Dijon mustard
280g jar caramelised onion 1 tablespoon chopped thyme leaves 1 Place soy, sugar, vinegar, garlic, thyme, lemon and ½ cup (125ml) water in a bowl, whisk until sugar has dissolved. Pour into a shallow tray or container. Add chicken, refrigerate for 1 hour to brine, turning after 30 minutes.
2 Remove chicken from brine; pat dry. Dust chicken in flour, shaking off excess. Dip in egg, then coat in breadcrumbs.
3 CHEAT’S ONION GRAVY Combine flour, soy, water and mustard in a medium saucepan; whisk until smooth. Add onions and thyme, place over medium heat. Bring to a simmer, reduce heat to low; cook for 3-4 minutes, or until reduced slightly. Keep warm.
4 Heat 1cm of oil in a large non-stick frying pan over medium heat. Add schnitzels, cook for 4 minutes each side, or until golden and cooked through. Serve schnitzel with mashed potato and Cheat’s Onion Gravy. Not suitable to freeze or microwave.