Chicken Schnitzel Asian Style
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s)
- 1 egg (s)
- 100 g desiccated coconut
- 100 g panko
- some soy sauce, dark
- some lemongrass, dried
- some coriander, dried
- Oil for frying, e.g., rapeseed oil
- Flour
- some chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash the chicken and pat it dry, then cut the chicken breast fillets into strips or cutlet slices.
- Now take three deep plates and build a breading line. Put the flour in the first plate. In the second plate, beat the egg, add a little soy sauce and whisk it. Now put the panko and desiccated coconut in the third plate. Also add the lemongrass, coriander, and chilli flakes and mix them together.
- Now bread the chicken by turning it first in the flour, then in the egg and then in the coconut-panko mixture.
- Now fry the chicken in plenty of oil (I like to use rapeseed oil, Asian would be sesame oil, for example) on both sides for 4 - 5 minutes over medium heat.
- It goes well with fried rice or fried Asian noodles or simply French fries.
- If you don`t have a panko, you can also use normal breadcrumbs, but this unfortunately doesn`t make it so crunchy.
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