Quick and Easy

Thai red curry chicken schnitzel with crispy salad

Add an exotic edge to a classic with this chicken schnitzel recipe. Marinated in Thai flavours then crumbed to perfection, this schnitzel is delicious served as a family meal with a crispy salad
Thai red curry chicken schnitzel with crispy salad
4
15M
10M
2H
25M

Ingredients

Crispy salad

Method

1.In a bowl, combine coconut cream, curry paste and lemongrass. Add chicken, turning to coat. Cover and chill for 2 hours or overnight to marinate.
2.Place crumbs on a sheet of baking paper. Remove chicken from marinade. Press into crumbs to coat, reserving remaining marinade. Chill for 20 minutes.
3.In a large frying pan, heat oil on high. Cook chicken for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.
4.For the crispy salad: In a large serving bowl, combine lettuce, herbs, carrot and onion. When ready to serve, toss through combined sauce and lime juice, then scatter with noodles.
5.Serve sliced chicken with salad and lime wedges.
  • Use a julienne peeler to easily make thin strips of vegetables.
Note

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