Coconut-crusted chicken with Asian noodle salad recipe

Step 1

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Step 2

Place flour on a plate. Lightly beat egg and 1 tablespoon cold water in a shallow bowl until smooth. Combine quinoa, coconut and 1 tablespoon sesame seeds on a plate.

Step 3

Coat each schnitzel in flour, shaking off excess. Dip in egg mixture. Coat in coconut mixture. Transfer to a large plate.

Step 4

Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels, in 2 batches, for 1 minute each side or until golden. Place on prepared tray. Bake for 6 to 8 minutes or until cooked through.

Step 5

Meanwhile, cook noodles in a large saucepan of boiling, salted water, following packet directions, adding snow peas, pak choy and broccolini to water for the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain.

Step 6

Make Honey tamari dressing: Whisk all ingredients in a large bowl. Add noodle mixture and half the onion. Toss to combine.

Step 7

Thickly slice schnitzel. Divide noodle mixture among serving bowls. Top each with a schnitzel. Sprinkle with chilli and remaining sesame seeds and onion. Serve.