Chicken schnitzel with sweet and sour papaya salad

A golden oldie gets an upgrade with delish noodles and a zingy side.

Less than 30 minutes

Serves 3-4

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  • 4 PnP chicken schnitzels 
  • 1 papaya, melon-balled 
  • 1 bunch spring onions, chopped
  • 1 punnet (350g) PnP tomato medley, halved
  • ½ cucumber, peeled and cut into chunks
  • ½ punnet (70g) PnP coconut chunks, shaved or grated
  • Handful each fresh mint and coriander
  • 200g fine rice noodles, cooked and cooled
  • ¼ cup (60ml) sweet chilli sauce
  • 1 tsp (5ml) sesame oil 
  • Juice (60ml) and grated peel of 2 limes or 1 lemon + plus wedges for serving 
  • 3 Tbsp (45ml) light soy sauce
  • 1 Tbsp (15ml) finely diced ginger
  • 1 chilli, thinly sliced (optional)
  • 2-3 Tbsp (30-45ml) vegetable or avocado oil


  1. Bake schnitzels in the oven according to packet instructions.
  2. Toss remaining ingredients (except noodles) together.
  3. Divide salad and noodles between 4 serving bowls. 
  4. Whisk dressing ingredients together.
  5. Pour half the dressing over the salad and divide the rest between 4 dipping bowls. 
  6. Slice schnitzels into strips and scatter on top of salad. 
  7. Serve strips and salad with dipping bowls on the side.


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