Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Mix the chilli with the rice vinegar and sugar.
For the satay sauce, whisk the ingredients in a bowl with 2-4 tbsp of water until smooth.
Halve the chicken breasts lengthways so you have two long strips.
Cover with clingfilm and use a rolling pin to bash out the thicker end so it evens out the thickness.
Put the flour and some seasoning onto a plate and toss with the chicken.
Put the eggs onto a separate plate, and the breadcrumbs, peanuts and oil onto another.
Rub the oil into the crumbs so everything is well mixed.
Dip each chicken strip first into the egg to coat, then roll in the nutty crumbs.
Put on a baking sheet and cook for 25-30 minutes until golden and crispy, turning halfway through. Slice.
Split the baguettes in half and stuff each with coriander leaves and carrot matchsticks.
Add pieces of sliced chicken schnitzel to each, then drizzle with satay sauce.
Drain the pickled chilli and sprinkle over with the crispy onions.