Paleo Chicken Schnitzel


Just because you’ve gone grain free doesn’t mean you have to give up life’s deliciousness. Making a few modifications to your favourite meals will ensure you can continue to enjoy all the flavours you love. For this paleo-take on a schnitzel, I’ve used almond meal to give the breadcrumb coating. I used chicken, but you could swap the meat for veal if you prefer.

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For this recipe, you can either bake or shallow fry. Frying will give the crumb more crunch, but I hate getting oil splats everywhere and extra work (i.e. I’m lazy) so I prefer to bake.


Chicken Schnitzel

Serves 4

Ingredients

2 organic chicken breast fillets ( sliced in half widthways )
1 tablespoon arrowroot
1 organic / free range egg beaten
1 cup almond meal
1 lemon, zested
2 tablespoons thyme chopped
1 tablespoon coconut oil (If frying)

Simple ingredients, but an oh so tasty result

Simple ingredients, but an oh so tasty result

Instructions

  1. In a bowl, combine almonds, the zest of 1 lemon and thyme.
  2. Lightly coat the chicken breast in the arrowroot then dip into the egg mix followed by the almond mix.  You should have 4 lovely pieces of lean chicken, coated in a lovely almond crumb.

Oven bake instructions:

  1. Before commencing, preheat the oven to 180C
  2. Bake in oven for about 15 minutes. Serve alongside your choice of salad or veggies with a squeeze of lemon and enjoy.
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Ready for baking

Stove-top instructions :

  1. Cook over a low to medium heat in a pan using 1 tablespoon coconut oil until lightly golden and chicken is cooked through.  Serve alongside your choice of salad or veggies with a squeeze of lemon and enjoy.
I've served it here with a very colourful salad of sauerkraut, salad leaves, radishes, beetroot and mangoes

One day I will learn to take a photo that’s not half blurry. Today is not the day.


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