Description
Crispy sesame chicken schnitzel drizzled in a sticky soy-honey glaze and paired with a creamy beetroot slaw. A fusion of comfort food and bold flavor, this dish is crunchy, saucy, and irresistibly satisfying.
Ingredients
Scale
- 4 chicken cutlets, thinly sliced
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons sesame seeds
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 garlic cloves, grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 green onions, thinly sliced
- 1 medium raw beetroot, peeled and grated
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- Juice of 1 lemon
Instructions
- Preheat your skillet over medium heat with about 1/2 inch of oil.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with sesame seeds.
- Dredge chicken in flour, dip in egg, then coat in the sesame-panko mixture.
- Fry chicken in batches for 3–4 minutes per side until golden and crispy. Drain on a wire rack.
- In a saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Simmer for 2–3 minutes until slightly thickened.
- Drizzle warm glaze over fried schnitzels.
- For the slaw, mix beetroot with mayo, yogurt, lemon juice, salt, and pepper.
- Serve chicken hot with slaw on the side, garnished with green onions.
Notes
- Use a wire rack instead of paper towels to keep schnitzel crispy.
- Double-dip the chicken for an extra crunchy crust.
- Let the glaze cool slightly before pouring it over the schnitzel to avoid sogginess.
- Prep the slaw a few hours ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cutlet with slaw
- Calories: 520
- Sugar: 10g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 135mg