chicken schnitzel wraps

chicken schnitzel wraps

chicken schnitzel wraps

These flavourful chicken schnitzel wraps will soon become a family favourite.

  • 50 mins + marinating
  • 4
  • Easy

INGREDIENTS

FOR THE SCHNITZEL

  • 4 boneless and skinless chicken thighs
  • 3ml garlic powder
  • 3ml smoked or plain paprika
  • 250ml buttermilk
  • 2 eggs, beaten
  • 125ml cake flour
  • 500ml panko breadcrumbs
  • sunflower oil, for shallow-frying

TO SERVE

  • 4 small wraps
  • creamy mayo, guacamole, sliced chillies, carrot ribbons, thinly sliced radishes and lime wedges

 

METHOD

  1. For the schnitzel, cover the chicken with plastic wrap and beat with a rolling pin until 5mm thick. Combine the chicken, garlic, paprika and half the buttermilk. Refrigerate for at least 15 minutes.
  2. Combine the eggs and remaining buttermilk and place in a bowl. Season the flour and place in a separate bowl.
  3. Scrape excess marinade off the chicken. Season, then dust in the flour. Dip one thigh at a time into the egg mixture, then press into the breadcrumbs to coat.
  4. Heat a layer of oil in a large frying pan on high and fry the chicken in batches for about 8 minutes, turning halfway until cooked through.
  5. To serve, slice the chicken and place on the wraps with remaining ingredients.

FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: July, 2019


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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