Asian Chicken Cutlet Spaghetti

Marinate the Chicken Cutlets first:

1. Marinate the small bite-sized chicken pieces in tenderizer, egg, salt, and Chinese 5 spice.
2. Place covered in the fridge for at least 1 hour. Remove from fridge about 20 minutes before frying.

The Spaghetti Sauce:

1. Heat 1½ Tbsp olive oil and 1½ Tbsp butter in a large pot.
2. When butter is melted and before it changes color, add the onion. Sauté for 30 seconds.
3. Add the carrot and celery. Sauté for another 30 seconds.
4. Add the minced chicken and stir vigorously to break it up into the mixture.
5. Cook till the juices are sealed and the pink mince changes into a uniform white color.
6. Add the milk, sliced mushrooms, nutmeg, and bay leaves. Allow the chicken to cook briefly and absorb some of the milk.
7. Now add the canned tomatoes and puree. Bring to a simmer. Gently mash the tomatoes to a pulp. (Simmer about 1 minute).
8. Add beef bouillon cube, salt, and mushroom seasoning now. As both the stock cube and the seasoning powder are salted, do not add an excess amount of extra salt.
9. Next, add the rosemary and garlic, followed by the apple juice, and bring to a simmer.
10. Add the dried Italian seasoning, thyme, parsley, and black pepper. Also, add the baked beans.
11. Now bring it to a strong simmer once again. Then reduce the heat to the laziest boil. I move the pot to the smallest burner. Cover and allow to slow-cook like this for 45 min-1 hour.
12. Add a little water once or twice upon checking to keep the sauce from going dry.
13. After one hour, you have a delicious-smelling sauce. Add a little boiled water to loosen if needed. Not more than ¼ cup.
14. Optional- Adding 1-2 drops of Liquid smoke adds a nice accent to the sauce. I use Hickory.

For easy Coleslaw:

1. Add the cabbage and carrot to a small processor and blitz to a slaw texture. (Or grate by hand).
2. Add mayonnaise, salt, sugar, vinegar, water, and toss well.
3. Chill till time to serve.

Cook the spaghetti or linguine:

1. Halfway through the cooking of the sauce, bring a large pot of water to a boil (you can start on the cutlets now as well)
2. Remove the marinated chicken from the fridge now as well. Allow to come to room temperature.
3. Add salt and the spaghetti to the pot of boiling water.
4. Cook till al dente and drain. Add the knob of butter to the spaghetti and mix.
5. Toss the prepared sauce with the spaghetti till well combined.

 Make the Mini Asian Chicken Cutlets:

1. Chicken should be at room temperature.
2. Add oil to a small wok or pan for frying the cutlets. Bring to a heat.
3. Place plain flour mixed with some salt and pepper in one basin and panko breadcrumbs in another.
4. Remove each cutlet from the marinade and lightly coat with the plain flour. Use one hand for placing the chicken in the flour and the other dry hand for rolling.
5. Once all the cutlets are lightly coated, return them to the bowl of residual marinade and toss them in there to get them moist again.
6. Now, roll them in the panko breadcrumbs to coat evenly.
7. Add the cutlets one by one into the hot oil. Add in batches that are not overcrowded. Leave undisturbed for the initial minute. Then turn gently.
8. Fry till light-golden brown. Drain from the oil and set aside. DO NOT OVER FRY - or the chicken will turn tough to bite. Test one, they should be tender and moist on the inside with a crunchy crust.
9. Serve the warm Asian Chicken Cutlet Spaghetti and the Cold side of Coleslaw. Enjoy.

To make the 5 spice powder:

1. Add all the spices to a coffee grinder and grind to a powder. Use the amount required. This is a good seasoning for lots of dishes.