Cheesy Tex-Mex Chicken Schnitzels

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 2clov garlic
• 50g cheddar
• 1pcs zucchini
• 40g panko breadcrumbs
• 300g free-range chicken breast fillet
• 10g Tex-Mex seasoning
• 50g tomato paste
• 1pcs egg
• 15ml plain flour
• 10ml neutral-flavoured oil + extra for shallow-frying
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum. Crush or finely chop the garlic. Thinly slice the cheese. Coarsely grate the zucchini.
3. Step 3 — Crumb chicken
   Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Make sauce
   Heat 2 tsp oil in a separate small saucepan over medium-high heat. Cook the capsicum, garlic and Tex-Mex seasoning, stirring regularly, for 3-4 mins until softened. Add half the tomato paste*, 2 tbs water and ½ tsp sugar and bring to a simmer. Reduce the heat to medium and cook for 2 mins or until reduced. Remove from heat. Taste, then season with salt and pepper.
5. Step 5 — Cook chicken schnitzels
   While the sauce is cooking, preheat the grill to high. Heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on paper towel.
6. Step 6 — Grill chicken and serve
   Line an oven tray with foil. Put the chicken schnitzels on the lined tray, spoon over half the sauce and top with the cheese. Grill for 4 mins or until the cheese is melted. Fluff the rice with a fork, then stir in the zucchini and season with salt and pepper. Divide the zucchini rice and chicken schnitzels among plates and serve with the remaining sauce.

Allergens

Egg, Gluten, Wheat, Milk, Sulphites