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