Sesame Crumbed Japanese Chicken
Sesame Crumbed Japanese Chicken
Ingredients
- 1 1/2 cups panko breadcrumbs
- 1 tbsp sesame seeds
- 1/4 cup chopped fresh chives
- 1/3 cup plain flour
- 1 egg
- 4 (500g) chicken schnitzels (uncrumbed)
- 2/3 cup whole-egg mayonnaise
- 2 tbsp lemon juice
- 1 bunch asparagus, trimmed, cut into 5cm lengths
- 100g baby Asian salad greens
- 4 radishes, thinly sliced
- 1 red capsicum, thinly sliced
- Alfa One rice bran oil, for shallow-frying
- Lemon wedges, to serve
Instructions
- 1
Combine breadcrumbs, sesame seeds and chives in a large shallow bowl. Place flour on a plate. Whisk egg in a bowl. Dip 1 piece of chicken in flour, then egg, then breadcrumb mixture. Place on a tray. Repeat with remaining chicken, flour, egg and breadcrumb mixture.
- 2
Combine mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover. Refrigerate until needed. Cook asparagus in a saucepan of boiling water for 2 to 3 minutes or until tender and bright green. Drain. Rinse under cold water. Drain. Transfer to a bowl. Add salad greens, radish and capsicum. Toss to combine.
- 3
Add oil to a large frying pan until 1cm up side of pan. Heat over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Serve chicken with salad, mayonnaise mixture and lemon wedges.
