By Lisa Starr, Meatland , www.meatland.net
Ingredients
1/3 cup sesame seeds
1 cup plain breadcrumbs or Panko
1/2 teaspoon salt
1/2 teaspoon dried thyme or oregano
1 teaspoon ground coriander spice
2 tablespoons soya sauce
1/3 cup mayonnaise
1 teaspoon crushed garlic
800 grams skinless chicken breast, cut into thick strips
Canola oil for baking
* Can use whole legs or thighs on the bone but you will need to increase cooking time.
Directions
1: Mix sesame seeds, crumbs, salt, thyme and ground coriander on a large plate.
2: Mix soy sauce, mayonnaise and garlic on another plate.
3: Lightly coat the chicken strips in the mayonnaise mixture - not too much or it will make the crumb coating soggy - and then roll in in crumbs to make a thick coating. Chill in the refrigerator for 1 hour to set the crumbs or hurry it up by placing in the freezer for 15 minutes.
4: Grease a baking sheet - lined with baking paper for easy clean up - with canola oil and gently press each chicken strip down onto the oiled surface.
5: Turn each piece over again - pressing it down originally ensures that both sides are lightly oiled - and bake at 180 C for approximately 20 minutes till crisp and golden and cooked through.
COOK'S NOTES: I'd recommend you use chicken breasts cut into strips and not schnitzel which is too thin and would dry out. Chicken fillets are ideal as they are already cut in strips. Don't over-bake as breast dries easily. Chicken is delicious hot or cold on sandwiches or sliced into a salad. This method can be used to make wonderful 'fried' fish using hake cut into fingers. Replace the thyme/oregano in the crumbs with dried dill and replace the soy sauce in the mayonnaise with lemon juice. Proceed exactly as described here for chicken pressing down the fish onto the oiled tray etc. Super easy, low in fat with minimal clean-up.
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