Panko & Spice Crumbed Schnitzel Strips with Lime Mayo

Serves 4–6 as a snack

The light spice and crunchy coating makes this a pretty irresistible snack. Perfect served as a snack to enjoy with drinks or as part of a shared meal. Kids will love these too.

Ingredients

1 tray Bird & Barrow Free Range Skinless Chicken Breast

1 cup flour

1 rounded tsp Cajun spice powder

2 free range eggs, lightly whisked

3 cups panko breadcrumbs

Olive oil for frying

½ cup good quality mayonnaise

Zest of 2 limes

Juice of 1 lime

Flaky sea salt and cracked black pepper to garnish

Method

1. Cut each chicken breast through the top into 1cm pieces lengthways and then each slice in half lengthways. This should leave you with the chicken in long thin pieces.
2. Combine the Cajun spice powder and the flour in a wide, shallow bowl. Mix well.
3. Place the eggs in another bowl and the breadcrumbs in a third bowl. Line them up next to each other in that order as this is how you’ll be dipping the chicken.
4. Coat each piece of chicken in the spiced flour, dunk into the eggs and then roll in breadcrumbs. Place on a plate while you repeat the process with the rest of the chicken.
5. Heat 1 cm of oil in a sauté pan over a medium heat. Make sure the oil is hot before adding the chicken. Cook in 2–3 batches (without over crowding the pan) for approximately 2 minutes on each side, until golden brown.
6. Combine the mayonnaise, lime zest and lime juice in a bowl. Season with a little sea salt and cracked black pepper.
7. Serve the chicken while hot with the lime mayo on the side.