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Sesame-crusted chicken schnitzel with spicy slaw

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Serves: 2

Ingredients

50g panko breadcrumbs
50g sesame seeds
50g plain flour
1 British Blacktail Free Range Medium Egg
380g pack 2 British chicken breast fillets
3 tsp sunflower oil
1 bunch salad onions, thickly sliced
Sriracha chilli sauce, to serve (optional)

For the slaw
1 tbsp light brown soft sugar
1 tbsp Chinese rice vinegar
1 lime, juice
1 tbsp fish sauce
2 tsp light soy sauce
1 tsp toasted sesame oil
1 clove garlic, crushed
½ cucumber, halved and thinly sliced
1 small bulb fennel, core removed, fronds reserved, bulb thinly sliced
100g radishes, thinly sliced
2 small carrots, peeled and shredded

Method

1. Preheat the oven to 200˚C, gas mark 6. Tip the breadcrumbs and sesame seeds onto a plate and the flour onto another plate. Season the flour. Crack the egg into a small bowl and beat with a fork. Put each chicken breast between 2 pieces of baking parchment and bash with a rolling pin until evenly flattened and about 1cm thick. Dip the chicken in the flour to coat completely, then dip in the egg and finally the breadcrumb mix.

2. Heat 2 tsp oil in a frying pan and fry the breaded chicken for a few minutes on each side until golden. Transfer to a baking tray and bake for 15 minutes, or until cooked through, the juices run clear and there is no pink meat.

3. Meanwhile, wipe any crumbs from the frying pan and return it to the heat. Add the remaining oil and salad onions and sweat gently for 10 minutes until tender. Remove from the heat.

4. For the slaw, mix together the sugar, vinegar, lime juice, fish sauce, soy sauce, sesame oil and garlic in a large bowl. Toss through the cucumber, fennel, radishes, carrots and cooked salad onions. Sprinkle over the reserved fennel fronds and serve with some sriracha, if liked.