This is a bit of a schnitty meets karaage (Japanese fried chicken) love affair. Simple but delicious and a great midweek dinner option.
4 organic chicken breasts (about 170g each)
flour for dusting
2 large eggs
2 cups panko breadcrumbs
1 tbsp ground ginger
¼ cup ricebran oil
1 tbsp pickled ginger per serve
quality thick chilli oil or chilli jam (½ tbsp per serve or to taste)
2 tsp black sesame seeds
2 tsp white sesame seeds
1 tbsp finely chopped coriander leaves per serve
micro herbs such as tatsoi or purple shiso (optional)
Gently flatten each chicken breast – you want it to be flat and even, not beaten senseless (aim for 1½-cm thick).
Combine the panko crumbs and ground ginger in a large flat tray. Whisk the eggs in a large shallow bowl. In another bowl, add the flour.
Dip each breast in flour, then egg, then crumbs, shaking off excess between layers. Press crumbs onto breast to help them stick.
Place a large frying pan over medium-high heat. Add the rice bran oil, and once shimmering, add the chicken, being careful not to overcrowd the pan. If you need to cook the chicken breasts individually, quickly turn your oven to 120C so you can keep the schnitzels warm while you cook the others.
Cook each schnitzel for approximately two to three minutes per side. Watch closely – you may need to turn down the heat to prevent the crumbs from burning. Fry until crisp, golden and cooked through. Repeat with remaining chicken.
Slice chicken into strips and place on serving plates next to steamed rice, picked ginger and chilli oil (if using). Scatter the sesame seeds, coriander and microherbs and serve immediately.