Name: Asian-style chicken schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tablespoon soy sauce; 2 tablespoon ketjap manis; 2 tablespoon malt vinegar; 1 small red chilli, seeded, finely chopped; 1 teaspoon finely grated fresh ginger; vegetable or peanut oil, to shallow-fry; 2 bought fresh crumbed chicken schnitzels; 1 bunch gai lan (chinese broccoli), trimmed; 1 cup cooked jasmine rice; 1/2 cup coriander leaves; 1/2 cup bean sprouts

Asian-style chicken schnitzel

This Asian twist on the classic chicken schnitzel combines beautiful spiced crumbed chicken on a bed of rice, drizzled with a flavoursome dressing.

Serves 2

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 tablespoon soy sauce

2 tablespoon ketjap manis

2 tablespoon malt vinegar

1 small red chilli, seeded, finely chopped

1 teaspoon finely grated fresh ginger

vegetable or peanut oil, to shallow-fry

2 bought fresh crumbed chicken schnitzels

1 bunch gai lan (chinese broccoli), trimmed

1 cup cooked jasmine rice

1/2 cup coriander leaves

1/2 cup bean sprouts

Method

1.Whisk soy sauce, ketjap manis, vinegar, chilli and ginger in a jug. Set aside.

2.Heat oil in a heavy-based frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry schnitzels for 5 minutes or until golden and cooked. Transfer to paper towels.

3.Cook gai lan in a saucepan of boiling water for 1 minute or until bright green. Drain. Divide rice, gai lan and schnitzel among serving bowls. Drizzle with dressing. Serve topped with coriander and bean sprouts.

You could use broccoli or buk choy instead of gai lan. Find bought chicken schnitzels at the deli counter or at a butcher. You’ll need to cook about 1/3 cup of dry jasmine rice for this recipe.
Note

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Ingredients

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