Karaage Chicken Schnitzel with Fennel Cabbage Slaw
This karaage style schnitzel uses chicken thigh which has a lot of flavour and won’t dry out. Adding KNORR Japanese Teriyaki Sauce to the favourite classic – gravy, gives a classic schnitzel an exciting twist.
Ingredients per serve
Karaage Chicken Schnitzel with Fennel Cabbage Slaw
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€12.6
Schnitzel
Chicken thigh fillets, flattened
/x
10.0 x
0%
Flour
/g
200.0 g
0%
Eggs, whisked
/pc
3.0 pc
0%
Panko breadcrumbs
/g
300.0 g
0%
Gravy
KNORR Golden Roast Gravy Gluten Free 1.8kg
/g
50.0 g
0%
KNORR Japanese Teriyaki Sauce GF 2.1 kg
/g
50.0 g
0%
Star anise powder
/g
2.0 g
0%
Slaw
Fennel, shaved
/g
200.0 g
0%
Red cabbagefinely shredded
/g
500.0 g
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
120.0 g
0%
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Schnitzel
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Chicken thigh fillets, flattened 10.0 x
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Flour 200.0 g
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Eggs, whisked 3.0 pc
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Panko breadcrumbs 300.0 g
Gravy
-
Star anise powder 2.0 g
Slaw
-
Fennel, shaved 200.0 g
-
Red cabbagefinely shredded 500.0 g
Preparation
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Schnitzel
- Dust chicken in flour, dip in egg and coat in panko crumbs.
- Deep fry schnitzels until golden and cooked through.
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Gravy
- Combine KNORR Golden Roast Gravy GF and 500 ml warm water and simmer for 2-3 minutes.
- Stir through KNORR Japanese Teriyaki Sauce and star anise.
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Slaw
- Combine fennel, red cabbage and HELLMANN'S Real Mayonnaise.
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To serve
- Serve chicken schnitzel drizzled with Teriyaki gravy, sprinkled with sesame seeds, accompanied with lime wedges, fennel and cabbage slaw and sprinkled with fennel fronds.
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Tip
- Try adding some finely shredded pickled ginger to the slaw for an extra zing.
