Chicken schnitzel is such a family favourite, and this version as well as being very easy to make and comfortingly delicious, is free from grains, gluten and wheat and is also paleo-friendly.
At The Health Emporium we really love the quality and ethics of the organic free-range chicken from Inglewood Farms, as they are dedicated to rearing premium chickens using strictly certified organic farming methods. The flavour and texture of these chickens is amazing and the meat is lean, succulent and tastes incredible. On their farm the birds are able to feed freely and naturally on dedicated grass forage areas, living as nature intended with fresh air and sunshine.
Leftover schnitzel can be kept for two days in the fridge and gently reheated in a frypan.
Almond Crusted Chicken Schnitzel
- 500 G Chicken Thighs , organic
- 2 Pastured Eggs , lightly whisked
- 1 Cup Almond Meal , blanched
- 2 Lemons
- 4 Tbsp Rosemary , or thyme, mint or parsley (or a combination)
- 1 Clove Garlic
- Salt , Himalayan or sea salt
- Black Pepper , freshly ground
- 4 Tbsp Butter , ghee or coconut oil
- Flatten the chicken by pounding it between two pieces of baking paper.
- Mix together the almond meal, finely chopped herbs, the zest of one lemon, garlic, and a generous amount of salt and pepper.
- Dip one piece of chicken in egg, allowing the excess to drain off, and then coat with the almond mixture, pressing it onto the fillets, making sure there is a good coating.
- If you have time, place the schnitzels in the fridge for 30 minutes or longer to firm up.
- Heat butter in a large frypan and gently cook each schnitzel for about 10 minutes on each side, until golden brown.
- Serve with lemon wedges and a green salad.
- A cabbage salad, such as the Shaved Red Cabbage and Apple Salad from The Health Emporium website, goes so well with schnitzels.
- Accompany with a homemade herb or garlic mayonnaise.
- Replace the chicken with fillets veal, pork or fish, or with lamb cutlets.
- Instead of salad, serve with some lovely lightly-steamed Spring Vegetables.