wasabi and sesame chicken schnitzel
- 2 x 300g chicken breast fillets
- 1 tablespoon wasabi paste
- 2 cloves garlic, crushed
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 2 cups (140g) panko (Japanese) breadcrumbs
- sea salt and cracked black pepper
- vegetable oil, for shallow frying
- kecap manis (sweet soy sauce), for drizzling
- micro (baby) mixed salad leaves, thinly sliced long green onion (scallion) and steamed rice, to serve
- ⅓ cup (100g) mayonnaise
- 2 teaspoons wasabi paste
- 1 teaspoon sesame oil
- Using a meat mallet, pound each chicken breast to 1cm thick. Place the wasabi, garlic and sesame oil in a large bowl and mix to combine. Add the chicken and mix to coat. Set aside for 10 minutes.
- Place the egg in a bowl. Place the breadcrumbs, salt and pepper on a tray. Dip the chicken into the egg, then into the breadcrumbs and press to coat. Heat 3cm vegetable oil in a large frying pan over high heat. Cook the chicken, one at a time, turning halfway, for 3–4 minutes or until golden and cooked through. Drain on paper towel, set aside and keep warm.
- To make the wasabi mayonnaise, place the mayonnaise, wasabi and sesame oil in a small bowl and mix to combine. Top each schnitzel with wasabi mayonnaise and kecap manis. Serve with salad, onion and rice. Serves 4.
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