Chicken Schnitzel

These are a great alternative to your standard breaded chicken.  The lemon adds such a great flavour.  For kids you could cut the chicken into smaller pieces to replicate ‘chicken dippers’.  I served mine with my Cauliflower Cheese and some steamed green veggies or you could make some nice sweet potato fries.

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Chicken Schnitzel
From 'Get the Glow' by Madeleine Shaw
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Courses Main
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Courses Main
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the flour or ground almonds in a bowl.
  2. Whisk the egg in another bowl.
  3. Put the buckwheat groats, lemon zest, garlic and parsley in a food processor with some salt and pepper and blitz for 3-4 minutes until it resembles breadcrumbs and pour this into a third bowl.
  4. Cut the chicken breasts down their length and open them out onto a chopping board.
  5. Cover them with cling film and bash with a rolling pin until just under 1cm thick.
  6. Season the chicken, coat it in the flour, dip into the egg and finally into the buckwheat crumbs.
  7. Heat 1 tbsp of coconut oil in a frying pan over a medium heat and cook the chicken for 4 minutes on each side until golden brown and cooked through (or I lay them on a greased baking tray and baked in a preheated oven for about 25 minutes at 180oC)
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