Spiced Chicken Schnitzel with Laksa Gravy
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Spiced Chicken Schnitzel with Laksa Gravy
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
2 chicken breast butterflied and pounded flat with a meat mallet
1 cup plain flour
3 eggs
1 tbs Ayam Laska paste
1 cup panko breadcrumbs
1 tsp chilli flakes
Coles sea salt
2ltr Oil
Laksa Gravy
3tbs Ayam Laksa paste
1 pouch of Coles chicken stock
1 tin of coconut cream
1 green chilli, diced
1 lime leaf, sliced thinly
1 lime
Method
In a bowl, whisk together the eggs and laksa paste until smooth. Season the flour with a pinch of sea salt.
Prepare a crumbing station by placing the seasoned flour, egg mixture, and breadcrumbs in separate bowls. Coat each piece of chicken in the flour, dip it into the egg mixture, and then coat it evenly in breadcrumbs.
In a saucepan, fry the laksa paste over medium heat until fragrant and the oil begins to separate from the paste. Stir in the chicken stock and coconut cream, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the sauce thickens.
Heat oil in a saucepan to 180°C. Fry the schnitzels one at a time until golden brown and cooked through.
Finish the gravy by adding chilli, lime leaves, and a squeeze of fresh lime juice. Serve the schnitzels topped with the laksa gravy and a crispy green salad on the side.
