Dining with Den – Super Crispy Chia Chicken Schnitzel by Donna Hay
Dining with Den – Super Crispy Chia Chicken Schnitzel by Donna Hay
4 x 180g small chicken breast fillets, trimmed and halved horizontally
2 teaspoons sweet smoked paprika
Half a teaspoon of chilli flakes
Sea salt and cracked black pepper
2 tablespoons of chia seeds
Half a cup (100g) of quinoa flakes
1 cup of panko (60g) crumbs
Two egg whites, lightly whisked
Light-flavoured extra virgin olive oil, for drizzling baguettes and mayonnaise to serve
Pickled slaw
Half a small wombok (Chinese cabbage), shredded
1 carrot, peeled and shredded
4 radishes, sliced into wedges
Half a cup of mint leaves
Two tablespoons apple cider vinegar
1 teaspoon honey
Sea salt and cracked black pepper
Method
Pre-heat oven grill to high and place a baking tray in the oven to heat it up
To make the schnitzels, sprinkle both sides of the chicken with paprika, chilli, salt and paper
Place the chia, quinoa and panko crumbs in a bowl and mix to combine
Dip the chicken into the whisked egg whites, then press firmly into the chia mixture to coat
Remove the hot tray from the oven and place a sheet of non stick paper on it
Top with the chicken and drizzle generously with oil
Grill for 7-8 minutes or until the crust is golden and the chicken is cooked through. Keep warm
To make the pickled slaw, place the cabbage, carrot, raddish and mint in a bowl and toss to combine
Mix the apple cider vinegar, honey, salt and pepper together
Toss the slaw through the dressing to coat
Serve the schnitzels with the pickled slaw, baguette and mayonnaise