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

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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