Chicken breast sliced and spread with mayo, then dipped in panko crumbs makes the quickest and most delicious schnitzel/nugget ever. They freeze really well too.
- 3-4 chicken breast fillets (about 1 kg)
- 340 g (1 cup) mayonnaise
- 150 g (2½ cups) panko breadcrumbs
- rice bran oil, for shallow frying
- extra-virgin olive oil, for drizzling
- 500 g beans, topped
- 100 g (1 cup) pitted Sicilian olives, sliced
- 2 garlic cloves, peeled and smashed
- ½ lemon, zest and juice
- 50 g (½ cup) grated haloumi
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Slice chicken breast into 1 cm-thick strips. Place the chicken and mayonnaise in a bowl and stir until the chicken is well coated.
- Place the panko crumbs in a shallow bowl, then press then press the chicken into the crumbs to coat well and place on baking paper lined tray.
- Pour about ½ cm rice bran oil in a large non-stick frying pan over medium heat. You can check the temperature of the oil by dropping a panko crumb into the oil, and if it bubbles then it is hot enough to start cooking. Pan fry the chicken pieces for 2-3 minutes on each side or until golden brown and cooked through. Drain on paper towel.
- Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Add the green beans and cook for 4 minutes or until beginning to slightly char. Season well, then reduce the heat to medium. Add the garlic and the olives and fry for another 2 minutes or until the garlic is cooked and starting to colour, then remove from the heat.
- Transfer the beans to a serving platter, and while still hot, top with the zest, haloumi, lemon juice and a drizzle of oil. Serve with the chicken schnitzel.
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