Crispy Chicken & Quick Pickled Onion Toast

Thermomix recipe: Crispy Chicken & Quick Pickled Onion Toast. Ready in 35 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 medium red onion (approx. 150 g), peeled
• 100 g water
• 100 g white vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 chicken breast fillets (approx. 150-180 g each), sliced horizontally into thinner cutlets
• 60 g all-purpose flour
• 20 g cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 30 g milk
• 100 g Panko breadcrumbs
• 200-300 ml vegetable oil, for frying (for stovetop)
• 80 g mayonnaise
• 1-2 tsp sriracha, or to taste
• 1 tsp lime juice
• 15 g fresh parsley or cilantro, leaves only
• 30 g olive oil
• Pinch of salt
• Pinch of black pepper
• 2 slices rustic bread, toasted
• 50 g lettuce leaves, torn
• 50 g cucumber, diced
• 50 g cherry tomatoes, halved
• 30 g bean sprouts
• 20 g roasted peanuts, chopped

Instructions

1. To prepare Quick Pickled Red Onions: Place red onion into the mixing bowl. Slice 4 sec / Speed 4. Transfer the sliced onion to a heatproof jar or bowl.
2. Without cleaning the mixing bowl, add 100 g water, 100 g white vinegar, 1 tbsp sugar, and 1/2 tsp salt. Heat 3 min / 100°C / Speed 1. Pour the hot pickling liquid over the sliced red onions in the jar. Set aside to cool and pickle while preparing other ingredients.
3. To prepare Crispy Chicken Breading: In a shallow bowl, combine 60 g all-purpose flour, 20 g cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well. In another shallow bowl, whisk 1 large egg with 30 g milk. In a third shallow bowl, place 100 g Panko breadcrumbs.
4. Dip each chicken cutlet first into the seasoned flour mixture, shaking off excess, then into the egg wash, and finally coat thoroughly with Panko breadcrumbs. Press gently to ensure breadcrumbs adhere. Set aside on a plate.
5. To prepare Spicy Mayo: Place 80 g mayonnaise, 1-2 tsp sriracha, and 1 tsp lime juice into the clean mixing bowl. Mix 10 sec / Speed 3. Transfer to a small bowl and set aside.
6. To prepare Herb Drizzle: Place 15 g fresh parsley or cilantro leaves, 30 g olive oil, a pinch of salt, and a pinch of black pepper into the clean mixing bowl. Blend 15 sec / Speed 8. Transfer to a small bowl and set aside.
7. To cook Crispy Chicken: Heat 200-300 ml vegetable oil in a large frying pan over medium-high heat until hot (approx. 170-180°C). Carefully place the breaded chicken cutlets into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels. This step must be done on the stovetop, not in the Thermomix.
8. To prepare Salad Vegetables: Place 50 g cucumber (diced) and 50 g cherry tomatoes (halved) into the clean mixing bowl. Chop 2 sec / Speed 4 (Reverse) to gently chop without over-processing. Transfer to a bowl.
9. Assemble the Toast: Toast the two slices of rustic bread until golden. Spread a layer of spicy mayo on each slice. Top with torn lettuce leaves, then place the crispy chicken cutlets on top.
10. Arrange the chopped cucumber and cherry tomatoes around the chicken. Drain the quick pickled red onions and scatter them over the chicken. Garnish with bean sprouts and chopped roasted peanuts. Drizzle generously with the herb oil before serving immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.