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–+ servings

Kimchi Chicken Schnitzels

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A delicious twist on a classic chicken schnitzel infused with the spicy, tangy kick of kimchi, perfect for any occasion.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Korean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Butterflied
  • 150 grams kimchi, finely chopped Plus 3 tbsp of the brine
  • 2 pieces eggs Beaten
  • 50 grams plain flour
  • 150 grams fine white dried breadcrumbs Panko can be used as an alternative.
  • 0.5 pieces white cabbage, finely sliced Soaked in iced water.
  • 1.5 liters vegetable oil For frying
  • 150 grams mayonnaise
  • 1 tbsp rice vinegar
  • 1 pieces lemon wedges For serving

Method
 

Preparation
  1. Butterfly the chicken breasts by cutting through the thickest part and bashing them out gently until thin.
  2. Marinate the chicken with kimchi brine and let it chill in the fridge for at least 2 hours.
  3. Prepare the dipping station: Set up bowls with flour, beaten eggs, and breadcrumbs.
Cooking
  1. Coat each chicken breast in flour, then egg mixture, and finally breadcrumbs.
  2. Heat vegetable oil in a large saucepan until hot, then fry each schnitzel for 2-3 minutes on each side until golden brown.
  3. While frying, mix kimchi with mayonnaise and rice vinegar to prepare the dipping sauce.
  4. Serve schnitzels on a platter with cabbage slaw and lemon wedges.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes until crispy. Uncooked, breaded schnitzels can be frozen for up to 2 months.
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