Almond Crusted Chicken Schnitzel
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.
Ingredients
- 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
Instructions
- 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.
Notes
Optional Ideas:
- 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.