May 14, 2019
"From our Sunday newspaper The Sunday Times and special edition of recipes of NOT SO NAUGHTY COMFORT FOODS. Times are estimated."
- Serving Size: 1 (389.5 g)
- Calories 620
- Total Fat - 29.7 g
- Saturated Fat - 7.1 g
- Cholesterol - 580.9 mg
- Sodium - 1137.8 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 4.7 g
- Sugars - 12.1 g
- Protein - 32.1 g
- Calcium - 184.7 mg
- Iron - 7.5 mg
- Vitamin C - 34.5 mg
- Thiamin - 0.5 mg
Choose four pars of mushrooms that match each other well in size and sandwich the pairs together, with the insides facing in, and gently squeeze them together to remove any ecess liquid.
Open mushrooms pairs out again and spread 2 tablespoon of shredded chicken over each bottom half and top with their matched halves and squeeze together to create a seal and completely enclose the filling.
Preheat oven to 120C.
Meanwhile beat the eggs in a wide, shallow bowl and put the flour and breadcrumbs in seaparate bowls.
Pour enjough oil in a large frying pan to come 2.5cm up the side and heat the oil to 180C or until a cube of bread dropped inthe oil turns golden brown in 15 seconds.
Working in batches, dust each mushroom 'sandwich' in the flour, shaking off any excess, then dip into the egg until well coated and next, coat well in the breadcrumbs.
In batches, cook the schnitzels for 3 minutes on each side, or until golden and then keep warm in the oven while cooking the remaining schnitzels.
Meanwhile in a large bowl, mix together the mayo and vinegar and then add the cabbages and carrot, and toss thoroughly and season with salt and pepper.
Serve the schnitzels hot, with the slaw, mash and gravy.
Tips & Variations
No special items needed.