Chicken Schnitzel n Hoisin Sauce
| 2 | chicken breasts |
| 2 | eggs, beaten |
| 100 g | plain four, seasoned |
| 100 g | panko breadcrumbs |
| 75 g | butter |
| 15 ml | olive oil |
| For the Hoison Sauce | |
| 4 tbsp | soy sauce |
| 2 tbsp | peanut butter |
| 2 tbsp | soybean paste |
| 1 tbsp | dark brown sugar |
| 1 tbsp | rice vinegar |
| 1 clove | garlic crushed |
| 2 tsp | sesame oil |
| 1 | red chilli sliced |
| To serve | |
| Spring onions, sliced | |
| Chillies, sliced | |
| Watercress |
| Cut through the chicken breasts horizontally and open it out so it is all the same thickness, but still in one piece. |
| Dip the breasts into the flour, egg and then the breadcrumbs. Add the butter and oil in a pan and place over a medium heat. Fry for three minutes until they are golden brown and crispy the turn over and cook for 2 – 3 minutes more or until the chicken is cooked. Nappé with butter |
| To make the hoisin sauce, place all the ingredients into a pan and bring to the boil. To serve your Chicken Schnitzel with Hoisin Sauce sprinkle over onions, chillies and watercress. |