This dish originated in Austria and the chicken can be substituted with Veal, Mutton, Beef, Turkey or Pork.  The sesame seed addition definitely enhances the flavour of the chicken. The schnitzels can be eaten hot or at room temperature and they make the most delicious left over sandwiches.

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INGREDIENTS

chicken breast

egg

garlic

mustard

breadcrumbs

sesame seeds

paprika

chilli flakes

origanum

sunflower oil

sea salt and ground black pepper

courgette

green beans

butterbeans

baby spinach

mint

parsley

foof4four dressing

METHOD

Halve the chicken breasts widthways to make them thinner; season to taste.

Combine the eggs, salt, garlic and mustard in a bowl and pour over chicken.

Mix breadcrumbs, sesame seeds, paprika, chilli flakes and organum in a bowl.  Coat the chicken well with the sesame and crumb mixture, pushing down slightly to press the seed mixture into the chicken.

When you ready to fry, heat the oil in a pan and fry the chicken for a few minutes on each side until the chicken is golden and cooked through.

Rub the baby marrows with oil then add a little salt and pepper, chargrill in a griddle pan until they are just cooked through and the char marks are visible.

Boil green beans in a pot with water for 4 to 5 minutes.

Place the butterbeans, green beans, and baby marrows onto a platter, dress with food4four dressing.  Garnish with spring onion, mint and parsley.

Serve with the Sesame Chicken Schnitzel on the side.

 

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