The first ever recipe I posted on this site was savoury. And carnivorous. The kind that graces our table at least once in 2 weeks. You know the one where you don’t even need a recipe to make? The kind that you can cook with your eyes closed. The one you ask your mom to make when you go visit her. The kind your children eat without ever complaining. And finish every last morsel.
Well, since that first recipe, I have posted many more. But they have been of the sweeter kind. I won’t deny that everyone in our family has a sweet tooth. However, the amount of dessert recipes may give a false indication of the kind of food we consume on a daily basis at home.
So I jumped at the chance of developing savoury and simple dinner recipes for Spinneys. It allows me to make meals that we wouldn’t normally eat otherwise, ingredients that are sometimes foreign to me and my family, flavour combinations that I’ve been scared to try before.
For the month of July, the theme for dinners was men cooking in the kitchen whilst their families leave for the summer. One of my favourite recipes from this issue had to be the chicken Schnitzel sandwiches with tomato and avocado salsa.
There was also recipes for Arabic Fried Egg Bagels (another one that we love for breakfast or a lazy dinner), Prawn Korma, Crispy Fish with Ginger Sesame Noodles and Sweet and Spicy Wings. I will post the link to the Spinneys site once the other recipes are up or you can find them in the July issue of Spinneys food.
Chicken Schnitzel Sandwich with Tomato Avocado Salsa
1 avocado, peeled and chopped
1tomato, deseeded and chopped
handful coriander, chopped
juice of half a lime
3 tbsp plain flour
250g boneless chicken breast, ponded to 5mm thickness
1 egg, beaten
60g panko breadcrumbs
4 tbsp sunflower oil, for frying
2 onion baguettes
lettuce leaves to serve
Make the salsa by combining the first four ingredients together in a bowl and seasoning with salt and pepper. Crush slightly with a fork and set aside.
Put the flour in a container and season. Add the chicken pieces and close the container. Shake vigorously until the chicken is evenly coated. Put the egg into a shallow bowl and the breadcrumbs into another. Dip the coated chicken into the egg followed by the breadcrumbs and set aside.
Heat oil in a frying pan over medium heat and fry the chicken on each side for 5 minutes or until golden brown and cooked through. Allow to cool slightly and cut into strips.
Slice the baguette and layer with lettuce leaves followed by the chicken strips and top with salsa. Serve immediately.
Makes 2 sandwiches