Paired Perfectly with Selaks The Taste Collection Black Forest Pinot Noir
INGREDIENTS
- 400 - 500g chicken breasts
- ¾ cup plain flour
- 2 Tbsp + 2tsp curry powder
- 2 eggs
- 1 ½ cups panko bread crumbs
- ¼ cup sesame seeds
- 2 Tbsp mustard seeds
- Rice bran oil
- ½ large cauliflower, cut into pieces
- 500ml chicken stock
- 1 Tbsp butter
- ½ cup cream
- 175g pack fresh kale, torn from stems
- 2 cloves garlic, crush
- Juice of 1 lemon
METHOD
Using a sharp knife, carefully cut each chicken breast into three pieces horizontally.
Scatter the flour onto a large plate, then add 2 tablespoons of curry powder and season with salt and pepper. Stir to combine. In a separate bowl, whisk the eggs, then on a final plate, mix together the panko breadcrumbs, sesame seeds and mustard seeds.
Crumb each piece of chicken by dusting in seasoned flour, dip in beaten egg then coat in the panko mixture. Repeat with each piece of chicken then set aside.
In a saucepan, combine the cauliflower and chicken stock, place over a medium high heat and cook until tender. Once tender, drain, then add the butter, cream and remaining curry powder. Use a blender or stick blender to puree, then season to taste and cover to keep warm.
Bring a non stick frying pan to a medium high heat with a generous drizzle of oil. Once hot, pan fry the chicken for 2-3 minutes on each side until golden brown and cooked through. Drain on a paper towel.
In the same pan, add the kale and garlic and saute until the kale is just tender. Season with salt, pepper and half of the lemon juice.
Serve the kale with the schnitzel, cauliflower puree and remaining lemon, along with a glass of Selaks Taste Collection Pinot Noir.