Curried Sesame Air Fryer Schnitzel With Pickled Ginger Slaw

Place a large piece of baking paper on a chopping board. Add the chicken with a good space in between. Cover with another piece of baking paper and bash the chicken until flattened – you're looking for it to be around 2cm thick.

Add the panko breadcrumbs to a shallow bowl and season with salt and pepper. Do the same with the flour in a second bowl, then whisk the egg into the third bowl, also seasoning generously with salt and pepper. Add ⅔ of the curry powder to the flour and the remaining ⅓ to the panko along with the sesame seeds.

Add the chicken to the flour and coat on both sides. Shake off the excess and dip in the egg coating well, letting the excess drip off. Finally, toss in the panko making sure all of the gaps are covered.

Add the chicken to the air fryer and heat to 200°C, cooking for 8-12 min, or until the juices run clear.

Meanwhile, grate garlic into a bowl adding the mayo and a big squeeze of lemon juice. Season well with salt.

Using a mandoline or a sharp knife, finely slice the cabbage. Finely chop the chives. Mix the cabbage and pickled ginger with a nice slosh of the pickled ginger juice. Mix through the chives and season with salt and pepper.

Serve the schnitzels up with the slaw and a nice dollop of mayo.