Chicken
Grilled paprika schnitzels with charred corn and avocado salad served with barbecue sauce
1. Remove corn kernels from cobs. Add to a large, dry frypan and char over medium-high heat for 4-5 minutes until golden. Set aside and reserve pan.
2. Reheat frypan over medium-high heat. Toss schnitzels with oil and 1 tsp paprika. Cook in the frypan for 3-4 minutes on each side or until golden and cooked through.
3. In the meantime, wedge gem lettuces, halve cherry tomatoes and slice avocado. Layer on a platter and scatter over corn kernels. Drizzle with olive oil.
4. Serve salad with chicken schnitzels (see notes) and barbecue sauce.
2. Reheat frypan over medium-high heat. Toss schnitzels with oil and 1 tsp paprika. Cook in the frypan for 3-4 minutes on each side or until golden and cooked through.
3. In the meantime, wedge gem lettuces, halve cherry tomatoes and slice avocado. Layer on a platter and scatter over corn kernels. Drizzle with olive oil.
4. Serve salad with chicken schnitzels (see notes) and barbecue sauce.
Corn Cobs 2
Chicken Schnitzels 600g
Gem Lettuce 2 *
Cherry Tomatoes 1 Packet (200g)
Avocados 2
Barbecue Sauce 1/2 Bottle *
* Ingredient also used in another recipe
From your pantry:
olive oil, oil, ground paprika (or use smoked paprika)
Chicken Schnitzels 600g
Gem Lettuce 2 *
Cherry Tomatoes 1 Packet (200g)
Avocados 2
Barbecue Sauce 1/2 Bottle *
* Ingredient also used in another recipe
From your pantry:
olive oil, oil, ground paprika (or use smoked paprika)
