Crumbed schnitzel strips with lime mayo
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Ingredients
- 1 tray free range skinless chicken breast
- 1 cup flour
- 1 rounded teaspoon Cajun spice powder
- 2 free range eggs – lightly whisked
- 3 cups panko breadcrumbs
- Olive oil for frying
- ½ cup good quality mayonnaise
- Zest of 2 limes
- Juice of 1 lime
- Flaky sea salt and cracked black pepper to garnish
Method
- Cut each chicken breast through the top into 1cm pieces lengthways and then each slice in half lengthways. This should leave you with the chicken in long thin pieces.
- Combine the Cajun spice powder and the flour in a wide, shallow bowl. Mix well.
- Place the eggs in another bowl and the breadcrumbs in a third bowl. Line them up next to each other in that order as this is how you’ll be dipping the chicken.
- Coat each piece of chicken in the spiced flour, dunk into the eggs and then roll in breadcrumbs. Place on a plate while you repeat the process with the rest of the chicken.
- Heat 1 cm of oil in a sauté pan over a medium heat. Make sure the oil is hot before adding the chicken. Cook in 2-3 batches (without overcrowding the pan) for approximately 2 minutes on each side, until golden brown.
- Combine the mayonnaise, lime zest and lime juice in a bowl. Season with a little sea salt and cracked black pepper.
- Serve the chicken while hot with the lime mayo on the side.