ORDER OF THE DAY

CRISPY SHALLOT CHICKEN SCHNITZELS WITH ASIAN SLAW

SERVES 4

2 x 350g chicken breasts, sliced in half
horizontally
1 cup (250ml) buttermilk
2 cups (100g) panko breadcrumbs
¼ cup (15g) crispy fried shallots, finely crushed
2 tbs white vinegar
1 tbs fish sauce
1 tbs brown sugar
1 tsp sesame oil
1 red chilli, seeds removed, finely
chopped
1 (300g) kohlrabi, finely shredded on
a mandoline
1 carrot, finely shredded on mandoline
¼ red cabbage, finely shredded on a mandoline
½ bunch coriander, leaves picked
Rice bran oil, to shallow-fry
Kewpie mayonnaise and lime halves,
to serve

Place the chicken between two pieces of plastic wrap and, using a meat mallet or rolling pin, pound until flat. Place the