Chicken schnitzels with rhubarb

Rhubarb is versatile. It makes a sweet accompaniment for desserts and a savoury one for meats.

Rhubarb

4 stalks	Rhubarb (Main)
2 Tbsp	Brown sugar
½ cup	Raisins
1 cup	Water

Schnitzels

500 g	Chicken schnitzels (Main)
¾ cup	Panko breadcrumbs
¾ cup	Panko breadcrumbs
¾ cup	Ground almonds
1 serving	Salt and pepper
½ cup	Plain flour
1	Egg, lightly beaten
2 Tbsp	Olive oil

Directions

1. Cut the rhubarb into 2cm lengths. Combine with the sugar. Soak the raisins in the water for 30 minutes.
2. Cut the schnitzels into smaller pieces, if preferred.
3. Combine the panko crumbs and almonds on a plate. Dust the schnitzels in the seasoned flour, dip into the egg then coat in the breadcrumb mixture.
4. Pan-fry half the schnitzels in 1-2 tablespoons of the olive oil for about 2-3 minutes on medium, turning several times. Cover and keep warm while cooking the remainder.
5. Wipe the pan and return to the heat. Add the rhubarb and brown sugar. Stir on medium until just caramelised and the rhubarb juices are released. Add the raisins and a 1/2 cup of the water. Simmer for 2 minutes until a sauce forms. Serve with the schnitzels.

See more of Jan's rhubarb recipes

• Rhubarb and raspberry muffins
• Quick rhubarb chutney