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Chicken Schnitzel Bánh Mì with Satay Sauce |
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| Serves 4 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp rice wine vinegar
2 tsp caster sugar
2 large skinless chicken breasts
6 tbsp plain flour
2 eggs, beaten
140g dried breadcrumbs
4 tbsp, roasted peanuts, finely chopped
2 tbsp sunflower oil
4 mini baguettes or hot dogs
bunch of parsley
2 carrots, cut into matchsticks
2 heaped tbsp ready-made crispy onions
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For the satay sauce
2 tbsp rice vinegar
2 tbsp smooth peanut butter
2 tbsp light soy sauce
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Heat the oven to 220C/ 200C
fan/ Gas 7. Mix the rice vinegar and sugar.
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For the satay sauce, whisk the
ingredients in a bowl with 2 - 4 tbsp of water until
smooth.
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Halve the chicken breasts
lengthways so you have two long strips. Cover with cling
film and use a rolling pin to bash out the thicker end so
it evens out the thickness. Put the flour and some
seasoning onto a plate and toss with the chicken. Put the
eggs onto a separate plate, and the breadcrumbs, peanuts
and oil onto another. Rub the oil into the crumbs so
everything is well mixed. Dip each chicken strip first
into the egg to coat, then roll into the nutty crumbs.
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Put onto a baking sheet and
cook for 25-30 mins until golden and crispy, turning
halfway through. Slice.
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Split the baguettes in half
and stuff each with the parsley leaves and carrot
matchsticks. Add pieces of sliced chicken schnitzel to
each, then drizzle with the satay sauce. Sprinkle over the
crispy onions.
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DAILY
DINNERS 
