Chicken Schnitzel Bun
Chicken Schnitzel Bun
Recipe By: Claire Winstanley
Preparation: 20mins + 2hrs for resting
Cooking time: 25mins
1 x Crumbed Chicken Schnitzel (Avg 700g)
Sriracha for serving
For the Tangy Slaw
4 rainbow baby carrots, thinly sliced
½ red onion, thinly sliced
2 baby Savoy cabbage, thinly sliced
¼ cup low fat organic yoghurt
2 tablespoons tangy mayonnaise
2 white salad onions, thinly sliced
Small handful coriander, chopped
1 teaspoon mustard seeds
1 lime, juiced
For the Buns
500g bread flour
1 tablespoon castor sugar + ½ teaspoon
½ sachet instant dry yeast
¼ cup full cream milk
1 tablespoon oil
1 tablespoon rice vinegar
220ml warm water + 1 Tablespoon
1 teaspoon baking powder
Preheat oven to 200°C. Remove the schnitzels from the packaging and place on a rack over an oven roasting tray. Bake for 20-25 minutes. Take care not to overcook, as the schnitzels will become dry. If frozen, bake from frozen for 25-35 minutes.
For the tangy slaw toast the mustard seeds in a hot pan until they begin to pop. Add these to the yoghurt, lime and mayonnaise and toss into all the vegetables.
Slice the schnitzels once they are cooked. Open each bun and fill with sliced chicken schnitzel, Sriracha sauce and tangy slaw.
To make the buns:
Make the buns first by mixing the flour, 1 tablespoon of sugar and salt together. Combine the yeast with ½ a teaspoon of sugar and a tablespoon of warm water and leave for 5mins until it begins to bubble and froth slightly. Add this to the milk, vinegar, oil and 220ml warm water and mix into the flour until combined.
Turn out onto a clean, floured surface and knead until smooth. Place into an oiled bowl and cover with plastic and leave in a warm place for an 1hr or until doubled in size.
Tip the dough out onto a floured surface and flatten with your hands. Sprinkle with baking powder and knead for 5 minutes.
Roll out the dough into a sausage shape and then cut into 12 equal pieces, roughly 2cm wide.
Roll the pieces into balls and leave to rest for 5minutes.
Using a small rolling pin roll into thin oval shapes and brush the surface of the dough with oil. Place a chopstick in the centre of the oval, press down and fold over and then pull the chopstick out.
Transfer the buns on a baking tray lined with baking paper, cover with plastic wrap or a damp tea towel and rest until doubled in size. If using plastic wrap be careful to oil the buns so that it doesn’t stick.
Once rested place the buns in a heated steamer and steam for 8-10 minutes until puffed.
Head on down to your nearest Woolies for the ingredients or shop online with convenience at www.woolworths.co.za/food