Weekend Recipe: Almond-Crusted Chicken Schnitzel

When I was young, mum used to make the most delicious chicken schnitzel that would be devoured as soon as my sister and I arrived home from school. Mum would lightly coat thin pieces of chicken with a little seasoned flour, then dip them into lightly beaten eggs, followed by a final coating in breadcrumbs. Then she would cook the schnitzel with generous amounts of butter and a little olive oil until crisp, and serve with a generous helping of green beans or coleslaw. I’ve modified mum’s recipe and given it a “Healthy Chef” makeover. My chicken schnitzel is gluten free, paleo, high in protein and takes just minutes to create. It’s a simple 15-minute meal that marries perfectly with a side of steamed green beans, dressed with a little lemon or coleslaw with apple cider vinegar dressing. This recipe is from my cookbook Purely Delicious. INGREDIENTS 1 cup ground almonds or almond flour – plus extra if needed 2 lemons 2 tablespoons parsley, chopped 2 chicken breast fillets, sliced in half width ways 1 tablespoon tapioca flour or coconut flour 1 – 2 eggs, lightly beaten Sea salt and pepper to taste DIRECTIONS Place the sliced chicken between two sheets of baking paper and pound with a meat mallet or rolling pin until nice and thin, about 1 cm (1/3 inch) thickness Combine almonds, a little sea salt and pepper, the zest of one lemon and the parsley in a bowl then set aside Lightly coat the thin fillets of chicken breast in the tapioca flo...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Cooking Food healthytime Recipes weekend recipe Source Type: news

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