bohemianwanderer – This crispy chicken schnitzel is paired with a refreshing Asian-inspired cabbage salad tossed in a savory miso dressing. Tender chicken coated in crunchy panko breadcrumbs is served alongside crisp vegetables, making it a satisfying meal that serves four.
Prepare the Miso Salad
Bring a medium saucepan of water to a boil and cook 200g of trimmed extra-fine green beans for about five minutes, or until just tender.
Drain the beans immediately and plunge them into a bowl of cold water to stop the cooking process and preserve their bright green color.
Meanwhile, prepare the dressing by whisking together 4cm of finely grated fresh ginger, one grated garlic clove, 25g of white miso, and one tablespoon of boiling water in a large salad bowl until smooth.
Add one tablespoon of maple syrup, half a tablespoon of sesame oil, three tablespoons of groundnut oil, and one tablespoon of soy sauce, then whisk until well combined.
Squeeze in the juice of one lime and season generously with sea salt and freshly ground black pepper.
Add 500g of finely shredded Chinese leaf or white cabbage along with 150g of halved cherry tomatoes. Drain and thoroughly dry the green beans before adding them to the bowl.
Toss everything together until evenly coated with the dressing, then set the salad aside while preparing the chicken.
Coat the Chicken
Place each of the four chicken breasts between two sheets of baking paper and gently flatten them using a rolling pin, meat mallet, or heavy frying pan until they are an even thickness. Season 60g of plain flour with salt and pepper on one plate. Beat two eggs in a shallow bowl.
On a separate plate, season 90g of panko breadcrumbs. Coat each chicken breast first in the seasoned flour, ensuring it is fully covered.
Dip it into the beaten egg, allowing any excess to drip away, before pressing it firmly into the panko breadcrumbs until evenly coated. Repeat with the remaining chicken breasts.
Fry Until Golden
Heat enough groundnut oil in a large frying pan to reach approximately 2cm deep over medium heat. Carefully fry the breaded chicken breasts for six to eight minutes per side, turning once, until they are crisp, golden brown, and cooked through.
Transfer the cooked chicken to a plate lined with kitchen paper and leave it to rest for one minute.
Assemble and Serve
Mix most of the two tablespoons of toasted sesame seeds through the cabbage salad. Divide the salad evenly among four serving plates.
Slice each crispy chicken breast into strips and arrange alongside the salad. Spoon over any remaining dressing from the salad bowl and finish with the remaining toasted sesame seeds. Serve immediately while the chicken is hot and crispy.
The crunchy panko-coated chicken pairs perfectly with the fresh cabbage, green beans, tomatoes, and rich miso dressing, creating a balanced meal packed with texture and flavor that is ideal for lunch or dinner.
