Almond Crusted Chicken Schnitzel

Growing up, chicken schnitzel was my favourite dinner. We used to have it once a week with white rice, cheese and baked beans. It might not sound very appetising to you, but I LOVED it. Every Tuesday night, I got to eat ALL of the carbs and it was GLORIOUS.

I’m still real fond of chicken schnitzel these days; I love it, and true love lasts a lifetime. Although they changed the recipe in the brand we used to buy and it just wasn’t the same. So I decided to make my own!

It’s SO much fun, you guys. You get to dip the chicken in different mixtures, fry it in a bit of olive oil and bake it in the oven. I find the process soothing and therapeutic (it helps that you get to relieve some stress by bashing the chicken breasts at the start!)

I use almond meal to coat the chicken instead of breadcrumbs and it gives it a beautiful, nutty flavour. You can prepare them ahead of time and just pop them in the oven when you’re ready. It’s simple, easy and tastes so good!

Almond Crusted Chicken Schnitzel

Serves 4

Ingredients

2 organic chicken breasts or 4 chicken breast steaks2 tablespoons flour (you can use arrowroot/tapioca flour to make it gluten free)1 free range egg1 cup almond mealSalt and pepperOlive oil1 lemon, cut into wedges

Preheat oven to 180 degrees celcius.

Spread the flour on one plate, the almond meal on another, and whisk the egg in a large shallow bowl.

Slice the chicken breast lengthways and place between 2 sheets of baking paper. Using a meat mallet or rolling pin, batter the chicken until thin.

Then, coat each piece of chicken in arrowroot, then dip in the egg and finally, coat with the almond meal. Place the chicken on a baking tray lined with baking paper.

Place a large frying pan over medium heat and pour in a good glug of olive oil once the pan is hot. Cook each side of the chicken until just golden brown.

Pop the golden brown chicken schnitzels back on the baking tray and cook in the oven for 15-20 minutes, or until cooked through.

Season with salt and pepper and serve with a wedge of lemon, roast veggies, mashed potatoes, salad or sweet potato wedges.

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