Almond and Parmesan Crumbed Chicken Schnitzel
Photo by Krys Lojek
Crumb ingredients
250gm Almond Meal (ground almonds)
40gm of Parmesan grated
Handful of mixed fresh herbs or tablespoon of dried herbs such as oregano, thyme, basil, parsley
Seasoning to taste
Mix ingredients together
Other:
Tapioca flour
2 eggs
Dairy or non dairy milk
Organic Chicken pieces (Breast, thigh) tenderised
I split the chicken breast into two pieces. Score the thickest part of the breast with a knife, cover the chicken with baking paper and pound with a tenderiser or rolling pin till chicken is flattened. Decreases cooking time and ensures that your chicken is cooked all the way through without burning the crumb.
Macadamia Oil
Method
Have three plates and 1 bowl handy. In the bowl place 2 eggs and a dash of milk. Mix together.
Place 1 cup of tapioca flour onto 1 plate
Place 2 cups of crumb onto another
The third plate is for the finished crumbed chicken.
In order, place tenderised chicken into tapioca flour and cover generously, shaking off excess
Dip into egg mixture
Coat chicken pieces with the crumb mixture and place onto spare plate.
In a flat pan cover the base with Macadamia oil. (May use coconut but the crumb tends to stick and I get a better result with Macadamia oil)
Heat oil till hot and a tiny piece of crumb sizzles in a pan.
Fry chicken pieces in the pan until coloured, not cooked through.
Place chicken pieces onto a baking tray lined with baking paper.
To finish off cooking place in oven at 170 degrees C. Depending on the size of your chicken, usually 20 minutes. Enough time to steam some vegetables to serve with it.
Optional extras:
Add a piece of lemon into the almond meal and ground.
250gm Almond Meal (ground almonds)
40gm of Parmesan grated
Handful of mixed fresh herbs or tablespoon of dried herbs such as oregano, thyme, basil, parsley
Seasoning to taste
Mix ingredients together
Other:
Tapioca flour
2 eggs
Dairy or non dairy milk
Organic Chicken pieces (Breast, thigh) tenderised
I split the chicken breast into two pieces. Score the thickest part of the breast with a knife, cover the chicken with baking paper and pound with a tenderiser or rolling pin till chicken is flattened. Decreases cooking time and ensures that your chicken is cooked all the way through without burning the crumb.
Macadamia Oil
Method
Have three plates and 1 bowl handy. In the bowl place 2 eggs and a dash of milk. Mix together.
Place 1 cup of tapioca flour onto 1 plate
Place 2 cups of crumb onto another
The third plate is for the finished crumbed chicken.
In order, place tenderised chicken into tapioca flour and cover generously, shaking off excess
Dip into egg mixture
Coat chicken pieces with the crumb mixture and place onto spare plate.
In a flat pan cover the base with Macadamia oil. (May use coconut but the crumb tends to stick and I get a better result with Macadamia oil)
Heat oil till hot and a tiny piece of crumb sizzles in a pan.
Fry chicken pieces in the pan until coloured, not cooked through.
Place chicken pieces onto a baking tray lined with baking paper.
To finish off cooking place in oven at 170 degrees C. Depending on the size of your chicken, usually 20 minutes. Enough time to steam some vegetables to serve with it.
Optional extras:
Add a piece of lemon into the almond meal and ground.