Chicken Schnitzel with Noodle Salad

4 servings

Ingredients

Noodle salad

• 200 g glass or rice noodles
• 1 tbsp canola oil
• 2 tbsp lime juice
• 4 tbsp Japanese soy
• 1 tbsp sugar
• 1 red chili
• 1 kohlrabi (about 300 grams)
• 1 apple
• 2 scallions
• 2 dl coriander

Chicken

• 4 Chicken fillets
• salt
• pepper
• 1 dl flour
• 2 beaten eggs
• 3 dl panko
• butter for frying
• canola oil for frying

Equipment

• Cast Iron Skillet

Instructions

Noodle salad

1. Mix the soy, lime juice, and sugar.
2. Shred the kohlrabi and apple.
3. Slice the chili and scallions. Chop the coriander.
4. Boil the noodles according to the instructions. Rinse in cold water and mix with the oil.

Chicken

1. Use a meat hammer to make the chicken even. Season with salt and pepper on both sides.
2. Turn the chicken in flour, eggs, and panko.
3. Fry in a generous amount of oil and butter for 4 minutes in a cast iron skillet. Use one heat setting lower than when you fry for example eggs and use a lid to get a golden brown surface since the panko easily gets burned.
4. Serve with sriracha mayonnaise or plain mayonnaise according to taste.