Try this easy schnitzel recipe with chef Luke Mangan

Cajun Chicken Schnitzel

Cook this simple Cajun Chicken Schnitzel with Green Leaf Salad with chef @lukewmangan

Ingredients:

For the Schnitzels

  • 10 chicken thigh fillets, trimmed, no skin (cut in half)
  • 2 cups panko crumbs
  • 1/2 cup seasoned plain flour
  • 2 tbsp Luke Mangan Provencal Herbs or a mix of parsley, sage, rosemary & thyme
  • 2 tsp Luke Mangan Cajun Spice
  • Sea salt & pepper
  • 3 range free eggs, lightly beaten
  • Cotton-seed oil, for shallow-frying
  • Lime wedges, to serve


For the Green Leaf Salad

  • Mix of rocket, baby cos and micro greens
  • Handful semi dried tomatoes
  • 45ml extra virgin olive oil
  • 15ml lime juice
  • 1tsp Dijon mustard
  • Sea salt & pepper
  • Pinch sugar

Method:

Cook the Schnitzels

  1. Place the chicken thighs between two sheets of plastic wrap. Using a meat mallet, pound chicken until 5mm thick.
  2. In a bowl, combine the panko crumbs, herbs and spices and mix well to combine.
  3. Dip the flattened chicken into the flour, then the beaten eggs, then finally into the herbed crumb mix. Coat the chicken well and evenly and shake off any excess.
  4. Place chicken on a tray and set aside for 10 minutes.
  5. Heat oil in a large frying pan on medium. Cook the schnitzels for 2-3 minutes each side, until golden, and remove from pan.
  6. Place in a preheated oven (160°C) for 3-5 minutes to ensure the chicken is cooked through.

For the Green Leaf Salad

  1. Whisk together the mustard and lime juice, then slowly whisk in the olive oil. Season with sea salt & pepper. Toss through the lettuce mix and semi dried tomatoes.

To serve

  1. Remove the schnitzels from the oven and place on absorbent paper.
  2. Serve warm with the green leaf salad and lime wedges.

 

Enjoy,
Luke

@lukewmangan
 

About Luke

Luke Mangan is a leading Australian restaurateur, chef and author of five best-selling cookbooks and an autobiography ‘The Making of a Chef’.

His influence on the food and wine industry has been enormous, including in top end travel food like Virgin Australia Business Class, the Eastern Oriental Express, and at sea, on board five P&O Cruise ships.

Luke’s Australian restaurants range from fine to casual dining, and feature unexpected creations highlighting his French culinary training and Asian influences. Previously Luke owned restaurants in Japan, Singapore and Indonesia under the Salt brand, which he stepped away from to focus on his Australian ventures, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar.

Luke is the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, and is extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.
 

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