Asian Inspired Schnitzel Buddha Bowls

---

SERVES FOUR
PREP TIME: 20 MINUTES
COOKING TIME: 25 MINUTES

---

---

Ingredients

---

FOR THE CHICKEN SCHNITZELS

2 CHICKEN BREASTS, BUTTERFLIED

3/4 CUP PANKO BREAD CRUMBS

3 TBSP WHOLEMEAL FLOUR

2 TSP DRIED CORIANDER

2 TSP CHINESE FIVE SPICE

2 EGGS, WHISKED

OLIVE OIL

FOR THE ASIAN DRESSING

1 TSP TAMARI

1 TSP KECAP MANIS

1 TSP RICE WINE VINEGAR

1 LIME, JUICED

1 GARLIC CLOVES, MINCED

1/2 FRESH CHILLI, DE-SEEDED AND FINELY CHOPPED

SMALL KNOB OF GINGER, GRATED

FOR THE BUDDHA BOWLS

1 CARROT, SLICED INTO RIBBONS

1/2 ZUCCHINI, SLICED INTO RIBBONS

2 STALKS SPRING ONION, FINELY CHOPPED

HANDFUL FRESH HERBS, ROUGHLY CHOPPED

1/2 ICEBERG LETTUCE, ROUGHLY CHOPPED

1 CUP SPINACH

1/2 CUP COOKED BROWN RICE

1/2 RED CHILLI, DESEEDED AND FINELY CHOPPED

FRESH LIME TO SERVE

---

Utensils

---

SHARP KNIVES

TONGS

GRATER

FRY PAN

---

Method

---

1. BUTTERFLY THE CHICKEN BY SLICING THE BREAST IN HALF DOWN THE MIDDLE

2. CRUMB THE CHICKEN BY PLACING THE PANKO CRUMBS AND SPICES ON A PLATE, THE FLOUR ON ANOTHER AND THE EGGS WHISKED IN A BOWL

3. CRUMB THE CHICKEN BY FIRST ROLLING EACH PIECE IN FLOUR, DUNKING IT IN THE EGG TO COAST AND THEN ROLLING IT IN THE SPICED CRUMB MIX - PLACE ON A PLATE AND REPEAT WITH REMAINING PIECES

4. AFTER PREPARING ALL DRESSING INGREDIENTS, MIX ALL TOGETHER IN A SMALL RAMEKIN AND SET ASIDE

5. PREPARE ALL BUDDHA BOWL INGREDIENTS, ARRANGING THEM IN SALAD BOWLS

6. HEAT 2 TBSP OF OLIVE OIL ON A FRY PAN OVER MEDIUM TO HIGH HEAT AND ADD THE PIECES OF SCHNITZEL

7. COOK FOR 5 MINUTES ON ONE SIDE AND FLIP WHEN GOLDEN, TURNING THE HEAT TO MEDIUM - COOK FOR ANOTHER 7-8 MINUTES OR UNTIL COOKED THROUGH

8. SET ON CHOPPING BOARD AND SLICE INTO 3CM THICK PIECES

9. SERVE WITH BUDDHA SALAD BOWLS AND DRIZZLE DRESSING OVER THE TOP - ENJOY !

---