Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken schnitzel bánh mì with satay sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 red chilli, thinly sliced
- 2 tbsp rice wine vinegar
- 2 large skinless chicken breast
- 6 tbsp plain flour
- 2 eggs, beaten
- 140g dried breadcrumbs
- 4 tbsp roasted peanuts, finely chopped
- 2 tbsp sunflower oil or vegetable oil
- 4 mini baguette or hot dog buns
- bunch coriander
- 2 carrot, cut into matchsticks
- 2 heaped tbsp ready-made crispy onions
SATAY SAUCE
- 2 tbsp rice vinegar
- 2 tbsp crunchy or smooth peanut butter
- 2 tbsp light soy sauce
- 2 tsp sweet chilli sauce
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Mix the chilli with the rice vinegar and sugar.
- STEP 2
For the satay sauce, whisk the ingredients in a bowl with 2-4 tbsp of water until smooth.
- STEP 3
Halve the chicken breasts lengthways so you have two long strips.
- STEP 4
Cover with clingfilm and use a rolling pin to bash out the thicker end so it evens out the thickness.
- STEP 5
Put the flour and some seasoning onto a plate and toss with the chicken.
- STEP 6
Put the eggs onto a separate plate, and the breadcrumbs, peanuts and oil onto another.
- STEP 7
Rub the oil into the crumbs so everything is well mixed.
- STEP 8
Dip each chicken strip first into the egg to coat, then roll in the nutty crumbs.
- STEP 9
Put on a baking sheet and cook for 25-30 minutes until golden and crispy, turning halfway through. Slice.
- STEP 10
Split the baguettes in half and stuff each with coriander leaves and carrot matchsticks.
- STEP 11
Add pieces of sliced chicken schnitzel to each, then drizzle with satay sauce.
- STEP 12
Drain the pickled chilli and sprinkle over with the crispy onions.
