Ingredients
- 2 chicken breast fillets, halved horizontally into 4 thin cutlets
- ½ cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons Chooki's Vinegar Chicken Salt, plus extra for sprinkling
- Vegetable oil, for shallow frying
- 4 soft white bread rolls
- Crunchy slaw:
- ¼ green cabbage, finely shredded (about 3 cups)
- 1 carrot, coarsely grated
- ⅓ cup whole egg mayonnaise
- 1 lemon, half juiced and half cut into wedges
Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 4 | Dietary: Contains gluten, egg and dairy
A schnitty sanga lives or dies on the crumb. Two tablespoons of Chooki's Vinegar Chicken Salt goes straight into the panko before anything gets crumbed, so the tang is baked into the crust instead of sitting on top of it. Slaw does the rest of the work. Fifteen minutes of prep, ten in the pan, and you have got four proper sangas.
- 2 chicken breast fillets, halved horizontally into 4 thin cutlets
- ½ cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tablespoons Chooki's Vinegar Chicken Salt, plus extra for sprinkling
- Vegetable oil, for shallow frying
- 4 soft white bread rolls
- Crunchy slaw:
- ¼ green cabbage, finely shredded (about 3 cups)
- 1 carrot, coarsely grated
- ⅓ cup whole egg mayonnaise
- 1 lemon, half juiced and half cut into wedges
Step 1: Crumb the cutlets
Lay the four cutlets between two sheets of baking paper and give them a few whacks with a rolling pin until they are an even 1cm thick. Set up three bowls: flour, beaten egg, and the panko mixed with the 2 tablespoons of Chooki's Vinegar Chicken Salt. Flour, egg, then crumb each cutlet, pressing the panko on firmly with your palm so it actually sticks.
Step 2: Mix the slaw
Toss the shredded cabbage and grated carrot with the mayonnaise and the juice of half the lemon. Season with a pinch of the Vinegar salt and leave it to sit while you fry. Ten minutes in the bowl softens the cabbage just enough without turning it soggy.
Step 3: Fry the schnitties
Heat 1cm of oil in a large frying pan over medium-high. Drop a few crumbs in first: they should sizzle straight away without browning instantly. Fry the cutlets two at a time for 2 to 3 minutes a side until deep golden, then move them to a wire rack, not paper towel, so the bottom crumb stays crisp. Sprinkle a little extra Vinegar salt over while they are still hot.
Step 4: Build the sanga
Split the rolls, pile a decent handful of slaw on the bottom half, and sit the schnitzel on top so it hangs over the edges. Squeeze a lemon wedge over, put the lid on, and press down gently. Eat it standing up over the sink like everyone actually does.
Tip: Salting the crumb instead of the cooked chicken makes a real difference. Panko is porous, so it soaks up the seasoning as it fries and you taste the vinegar in every bite rather than just on the first one.
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