Crispy Chicken Schnitzel

Ingredients

CRISPY CHICKEN SCHNITZEL

1/2 cup sunflower oil

4 skinless chicken breasts, butterflied and flattened

1 cup panko breadcrumbs

1 cup toasted breadcrumbs

3/4 cup flour

2 eggs, beaten

1 tsp crushed garlic

Handful Parsley, chopped

3 Tbsp Robertsons Cajun Creole Rub

3 Tbsp Robertsons Spicy Moroccan rub

1 Tbsp Paprika

100g grated parmesan

MASHROOM SAUCE

100g portabellini mushrooms, halved

4 Tbsp Salted Butter

1 cup cream

2 garlic cloves, chopped

2 Thyme sprigs

Salt & Pepper to taste

Chunky Avocado salsa

2 Avocados, diced

1 cup cherry tomatoes, halved

handful fresh coriander, chopped

2 Tbsp Basil pesto

1 lime, squeezed

Salt & Pepper to taste

FOR SAUCE

1 Tbsp oil

200g Portobello mushrooms, halved

1 Tbsp grain mustard

1 Tbsp crushed garlic

2 Tbsp parsley, chopped

200ml cream

50ml chicken stock

1 onion, chopped

Handful cherry tomatoes, halved

Salt & Pepper

FOR STEAK

1 tsp oil

2 Tbsp butter

3 thyme sprigs

500g rib eye

Salt & Pepper

Directions 

Prep

1. Season chicken with salt and pepper

2. Place flour on a plate

3. Beat eggs in a bowl and add garlic and parsley

4. In a shallow baking dish, place panko breadcrumbs, toasted breadcrumbs, cajun creole spice, morrocan spice, Paprika, parmasen and salt to taste

Heat oil in a large pan,on a high heat.

Fry schnitzel for about 4 minutes on each side then transfer to a paper towel lined plate so excess oil can be absorbed

FOR MUSHROOM SAUCE

In a saucepan over a medium heat, add butter mushroom and garlic and fry for 5 minutes

Add cream and thyme and leave to simmer for 10 minutes.

Season to taste

This version would go perfect with mash and veggies

FOR THE CHUNKT AVOCADO SALSA

Add Avocado, tomato and coriander to a large mixing bowl. Drizzle with basil pesto and lime juice, stir together and season to taste

This version would be perfect with a light salad

Enjoy!