School Holidays Cooking Program - Workshop 4

• 
• Servings
  2
• Prep
  30 m
• Cook
  45 m

Recipe By: Philip Moon

Workshop 4: Frying Techniques

Tuesday  ·  April Module

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Entrée

Crunchy Cabbage Slaw (2 pax)

Ingredients

•   2 cups cabbage, finely shredded

•   1 sprig dill

•   ½ carrot, julienned or grated

•   2 tbsp mayonnaise

•   1 tbsp lemon juice or vinegar

•   ½ tsp sugar

•   Salt and pepper, to taste

Method

Step 1:  Combine cabbage and carrot in a bowl.

Step 2:  Mix mayonnaise, lemon juice, sugar, salt and pepper together.

Step 3:  Toss the dressing through the cabbage and carrot. Chill until serving.

Main

Fried Chicken Schnitzel with Potato Wedges & Slaw (2 pax)

Ingredients

•   2 chicken breasts (approx. 300–350g), butterflied and pounded thin

•   ½ cup plain flour

•   1 egg, beaten

•   1 cup breadcrumbs (panko preferred)

•   ½ tsp salt

•   ¼ tsp black pepper

•   ½ tsp paprika (optional)

•   Vegetable oil, for frying

•   2 medium potatoes

•   2–3 cups vegetable oil (for frying wedges)

•   ½ tsp salt (for wedges)

•   ¼ tsp paprika (optional)

•   ¼ tsp garlic powder (optional)

•   4 tbsp corn flour

Method

Step 1:  Wash and scrub the potatoes, then cut into wedges (1–2cm thick at the widest point). Optional: soak in cold water 10–15 minutes to remove excess starch, then pat completely dry.

Step 2:  Toss the dry wedges with corn flour, salt, paprika and garlic powder until lightly coated.

Step 3:  Heat oil in a deep pan to 170–180°C. Fry wedges in a single layer for 4–5 minutes until soft but not browned. Remove and drain.

Step 4:  Increase oil temperature to 190°C. Return wedges in small batches and fry 2–3 minutes until golden and crispy. Drain and season with a pinch more salt.

Step 5:  For the schnitzel: season chicken with salt and pepper. Coat in flour, then egg, then breadcrumbs.

Step 6:  Fry the schnitzel in oil for 3–4 minutes per side until golden and cooked through. (Oven option: bake wedges at 200°C for 25–30 minutes, turning halfway, tossed in olive oil, salt, paprika and garlic powder.)

Step 7:  Plate schnitzel with potato wedges and cabbage slaw, and serve immediately.

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