Sesame and orange chicken schnitzels with Dipping sauce and Asian salad.

Sesame and orange chicken schnitzels with Dipping sauce and Asian salad.

Just the mere mention of schnitzels brings childhood memories flooding back. My brother and I hovering beside my mum as she piled golden schnitzels between sheets of kitchen paper, draining off any excess oil and preparing a big salad in the meantime. Sitting at the long wooden kitchen table in our family home, the time couldn’t pass quick enough as we waited eagerly to devour the crispy chicken schnitzels.

I was yet to adopt this tradition in my own household until I came across this interesting recipe with a healthy Asian spin. I was keen to impress my hubby who too comes from a long line of schnitzel makers, from his mother to his grandmother. Hence, I was up against some pretty stiff competition but, I can assure you this recipe did not disappoint. . .

2 tablespoons rice wine vinegar
1 teaspoon honey
1 tablespoon sesame oil
2 large handfuls of snow peas, sliced
3 medium carrots peeled and julienned
Chicken schnitzels

Coconut cooking spray
2 tablespoon toasted sesame seeds
4 cups Japanese bread crumbs
1/2 teaspoon grated orange zest
salt and pepper
2 egg whites
1 tablespoon teriyaki sauce
1kg boneless skinless chicken breast, cut into tenders / strips
Dipping sauce

1/2 cup low-sugar orange marmalade
1 tablespoon teriyaki sauce
1 teaspoon grated ginger
1 tablespoon freshly squeezed lemon juice

To make the salad, in a serving bowl, whisk together the vinegar and honey until combined then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.

To make the schnitzels, preheat the oven to 220 degrees. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray. In a shallow dish combine the toasted sesame seeds, Japanese breadcrumbs and orange zest and season lightly with salt and pepper. In a second shallow dish beat the egg whites and combine with the teriyaki sauce. Dip each chicken strip into the egg white mixture and proceed to press firmly on both sides into the breadcrumb mixture. Place on the rack and mist with non stick spray. Bake until the crust is golden and the chicken is cooked through, approx 20 min.

Meanwhile to make the dipping sauce, heat the marmalade, teriyaki  and ginger over in a small saucepan over medium heat. Remove from heat and add the lemon juice mixing together. Serve the chicken schnitzel alongside the Asian salad and mixing sauce xx

Recipe adapted from thefoodnetwork