Spiced Chicken Schnitzels with Laksa Gravy
Recipe by Michael Weldon
Serve 4 | 
Prep 10 min | 
20 minutes
Ingredients:
- 2 chicken breast butterflied and pounded flat with a meat mallet
- 1 cup plain flour
- 3 eggs
- 1 tbs AYAM™ Laksa Paste
- 1 cup panko breadcrumbs
- 1 tsp chilli flakes
- Sea salt
- 2L oil
&nbps;
Laksa Gravy:
- 3 tbs AYAM™ Laksa Paste
- 1 pouch of coles chicken stock
- 1 tin of AYAM™ Coconut Cream
- 1 green chilli, diced
- 1 lime leaf, sliced thinly
- 1 lime
Method
- In a bowl whish the eggs and laksa paste until smooth. Season the flour with a pinch of sea salt.
- Set up a crumbing station. Coat the chicken in flour then dredge in the egg adn coat in the breadcrumbs.
- In a saucepan fry the laksa paste. Once the oil splits out of the paste add in the chicken stock and coconut cream. Bring up to a boil then reduce to a simmer, simmer for 15 minutes until the sauce thickens.
- In a saucepan heat oil to 180 deg c. Fry the schnitzel one at a time until golden brown and cooked through.
- To finish the gravy add the chilli, lime leaf and a squeeze of lime leaf. Serve the schnitzels topped with the Laksa Gravy and a crispy green salad on the side.
