Serves 4
Chicken Schnitzel
4 boneless chicken thighs
1 ½ cups panko crumbs
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
2 tablespoons sesame seeds
¼ cup finely grated parmesan cheese
Sea salt
Cracked pepper
3 size 7 eggs, whisked
¾ cup plain flour
4 tablespoons neutral oil
Cos Salad
1 cup good quality aioli
¼ cup finely chopped gherkins
3 tablespoons gherkin juice
3 tablespoon finely chopped parsley
1 clove garlic, finely grated
½ teaspoon finely grated lemon zest
Cracked pepper
Sea salt
1 large cos lettuce, roughly chopped
2 avocados, sliced
Heat the oven to 190ºC regular bake and line an oven tray with baking paper.
Set yourself up with three bowls. In the first bowl, combine the panko crumbs, garlic powder, oregano, smoked paprika, sesame seeds and parmesan. Season with salt and pepper. In the second, beat the eggs and in the third, place the flour.
Place the chicken thighs between two sheets of baking paper. Use a rolling pin to bash the thighs until they’re roughly 1.5cm thick.
Season the chicken, then place one of the thighs in the flour and coat. Shake off any excess then transfer to the beaten eggs. Make sure the thigh is completely coated in egg, then transfer to the panko crumb mixture. Press the crumbs into the meat to adhere then place on the prepared baking tray. Repeat with remaining thighs.
Drizzle the oil over the thighs then bake the chicken for 30-35 minutes, or until golden, turnover after 20 minutes. Allow the thighs to rest for 5 minutes before cutting into 2cm thick slices.
In a large bowl, stir together the aioli, gherkins and juice, parsley, garlic and lemon zest. Season with sea salt and cracked pepper.
Add the chopped cos lettuce to the bowl and toss to coat. Transfer to a serving plate. Reserve any dressing.
Top with sliced chicken and avocado and drizzle over any remaining dressing.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
