Curry Chicken Schnitzels

Instructions

1. Prepare the Chicken

   4 min hands-on

   • Lay a chicken breast on a large sheet of baking paper on a sturdy surface, leaving space around it.
   • Cover with another sheet of baking paper and flatten the chicken to about 2cm thickness using a rolling pin or meat mallet. Repeat for the second piece of chicken.

2. Prepare the Breading Stations

   3 min hands-on

   • Set up three shallow bowls for breading.
   • Bowl 1 (Flour): Mix whole-grain wheat flour with two-thirds of the curry powder. Season with salt and pepper.
   • Bowl 2 (Egg): Whisk the egg until smooth and season lightly with salt and pepper.
   • Bowl 3 (Breadcrumbs): Combine seasoned breadcrumbs, sesame seeds, and the remaining curry powder.

3. Coat the Chicken

   4 min hands-on

   • Dip each piece of chicken into the flour mixture, ensuring a light, even coating. Shake off any excess.
   • Next, dip the floured chicken into the egg, letting any excess egg drip off.
   • Finally, press the chicken into the breadcrumb mixture, ensuring it is fully coated and all gaps are covered.

4. Cook the Chicken

   2 min hands-on8 min waiting

   • Place the breaded chicken pieces into the air fryer basket, ensuring they do not overlap.
   • Cook at 200°C (390°F) for 8–12 minutes, flipping halfway through, until golden and crispy, and juices run clear when pierced.

5. Make the Garlic-Lemon Mayo

   2 min hands-on

   • Grate garlic finely into a small bowl. Add mayonnaise and squeeze in fresh lemon juice to taste.
   • Mix until smooth and season with a pinch of salt.

6. Prepare the Slaw

   5 min hands-on

   • Use a mandoline or sharp knife to finely slice the cabbage into thin shreds.
   • Chop the chives finely.
   • In a large mixing bowl, combine cabbage, pickled ginger, and a generous splash of pickled ginger juice. Add chives and toss well. Season lightly with salt and pepper.

7. Assemble and Serve

   1 min hands-on

   • Plate each crispy schnitzel alongside a generous mound of zesty ginger slaw.
   • Add a dollop of garlic-lemon mayo on the side or drizzle over the chicken. Serve immediately.
   • Cooking tips:
   • Use a sharp knife or mandoline for the cabbage to achieve a fine, uniform shred.
   • For extra-crispy chicken, spray the breaded pieces lightly with cooking oil before air frying.
   • If you don’t have an air fryer, bake the schnitzels in the oven at 200°C (390°F) on a wire rack over a baking tray for 15–20 minutes, flipping halfway through.
   • Adjust the level of curry powder in the breading and slaw to suit your spice tolerance.
   • Let the breaded chicken rest for a few minutes after air frying to allow the coating to fully set and retain its crispiness.