Citrus chicken schnitzels with mango salsa

Name: Citrus chicken schnitzels with mango salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 60 g peeled mango (about ¼ of a regular fruit), cut into 1cm cubes; 60 g piece cucumber, halved, deseeded and cut into 1cm cubes; 2 radishes, cut into 1cm pieces; 25 g pack coriander, leaves only, roughly chopped; 3 tbsp olive oil, plus 300ml for frying; 2 limes, 2 tsp juice and 1 cut into wedges; 50 g Ottolenghi Citrus & Spice Seasoning; 1¼ tsp fine sea salt; 50 g mayonnaise; 380 g pack 2 skinless British chicken breast fillets; 50 g plain flour; 1 medium free range egg, beaten; 50 g Cooks' Ingredients Panko Breadcrumbs

Angelos Angelides (from the Ottolenghi Test Kitchen team) brings some brighter flavours to a classic schnitzel, inspired by the chilli-salt blends of South East Asia and Mexico. Adding Ottolenghi Citrus & Spice Blend to the crumb, then gently frying awakens the spices and brings fresh flavours to fried chicken.

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Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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60g peeled mango (about ¼ of a regular fruit), cut into 1cm cubes
60g piece cucumber, halved, deseeded and cut into 1cm cubes
2 radishes, cut into 1cm pieces
⅓ x 25g pack coriander, leaves only, roughly chopped
3 tbsp olive oil, plus 300ml for frying
2 limes, 2 tsp juice and 1 cut into wedges
50g Ottolenghi Citrus & Spice Seasoning
1¼ tsp fine sea salt
50g mayonnaise
380g pack 2 skinless British chicken breast fillets
50g plain flour
1 medium free range egg, beaten
50g Cooks' Ingredients Panko Breadcrumbs

Mix the mango, cucumber, radishes, coriander, 2 tbsp oil, 1 tsp lime juice, 1 tsp spice blend and ¼ tsp salt, then set aside. In a separate small bowl, combine the mayonnaise with 1 tbsp oil and remaining lime juice, then set aside.
Butterfly the chicken breasts (see tip), then lay them between 2 sheets of baking parchment. Using a rolling pin or heavy-based pan, bash firmly to flatten them to an even thickness. Season all over with the remaining salt.
Set up 3 wide shallow bowls – plain flour in the first, beaten egg in the second, panko and 2 tbsp spice blend in the third. Dip each chicken breast into the flour, then gently shake off the excess. Dip into the egg, then the panko, to coat well.
Add 300ml oil to a wide, high-sided frying pan and place over a medium heat. When hot enough for frying – a small cube of bread will turn golden after about 30 seconds – add the schnitzels. Cook in batches or 1 at a time if needed, for about 5 minutes, turning every minute or so, until golden brown on both sides, with no pink meat and juices that run clear. Transfer to a wire rack to drain, then season with a pinch of spice blend and salt. Keep warm.
Place the schnitzels on a large serving plate, spoon over the salsa and a drizzle of the mayo. Serve with lime wedges for squeezing over.

Cook’s tip

Butterflied chicken breasts cook quickly and evenly. Place your palm flat on the top of the meat and carefully cut horizontally almost all the way through, opening up the breast like a book.

Typical values per serving when made using specific products in recipe