Ingredients
- 2 x chicken breasts
- 2 eggs, beaten
- 100g plain four, seasoned
- 100g panko breadcrumbs
- 75g butter
- 15ml olive oil
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons soybean paste
- 1 tablespoon dark brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic crushed
- 2 teaspoon sesame oil
- 1 red chilli sliced
- Spring onions, sliced
- Chillies, sliced
- Watercress
Method
Cut through the chicken breasts horizontally and open it out so it is all the same thickness, but still in one piece.
Dip the breasts into the flour, egg and then the breadcrumbs. Add the butter and oil in a pan and place over a medium heat. Fry for three minutes until they are golden brown and crispy the turn over and cook for 2 – 3 minutes more or until the chicken is cooked. Nappé with butter
To make the hoisin sauce, place all the ingredients into a pan and bring to the boil. To serve your Chicken Schnitzel with Hoisin Sauce sprinkle over onions, chillies and watercress.
Ingredients
- 2 x chicken breasts
- 2 eggs, beaten
- 100g plain four, seasoned
- 100g panko breadcrumbs
- 75g butter
- 15ml olive oil
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons soybean paste
- 1 tablespoon dark brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic crushed
- 2 teaspoon sesame oil
- 1 red chilli sliced
- Spring onions, sliced
- Chillies, sliced
- Watercress
Method
Cut through the chicken breasts horizontally and open it out so it is all the same thickness, but still in one piece.
Dip the breasts into the flour, egg and then the breadcrumbs. Add the butter and oil in a pan and place over a medium heat. Fry for three minutes until they are golden brown and crispy the turn over and cook for 2 – 3 minutes more or until the chicken is cooked. Nappé with butter
To make the hoisin sauce, place all the ingredients into a pan and bring to the boil. To serve your Chicken Schnitzel with Hoisin Sauce sprinkle over onions, chillies and watercress.