CRUNCHY CHICKEN SCHNITZEL

OK! (Australia) - - Body Special -

(SERVES 4)

This is one of our favourite recipes. Chicken schnitzel was a sta­ple in both our house­holds when we were grow­ing up. Our healthy ver­sion is just as de­li­cious as the clas­sic (but means we no longer have to go to the lo­cal pub to sat­isfy those schnitty crav­ings). Plus, th­ese have been thor­oughly boyfriend-ap­proved!

IN­GRE­DI­ENTS

• 2 chicken breasts (500g) • 1⁄2 cup (50g) al­mond meal • 1 hand­ful pars­ley, finely chopped • 1 egg, lightly beaten • Olive oil for fry­ing • 1 hand­ful leg ham, sliced • 3 toma­toes, thinly sliced • Feta or goat’s cheese

METHOD

1 Pre­heat the oven to 180°C and line a bak­ing tray with

bak­ing pa­per. 2 Slice the chicken breasts length­ways into 3-4 small thin pieces per breast. 3 In a shal­low bowl, mix to­gether the al­mond meal and pars­ley with a pinch of sea salt. 4 Pour the beaten egg into a sep­a­rate shal­low bowl. 5 Dip each chicken piece into the egg to cover. Shake off the ex­cess egg. Then press each chicken piece into the ground al­mond mix to form a coat­ing. 6 Heat a dash of olive oil in a fry­ing pan over medium heat. Brown each piece of chicken for 1–2 min­utes on each side. Trans­fer to the lined bak­ing tray. 7 Top each piece of chicken with a slice of ham, top with a slice or two of tomato and then sprin­kle with your choice of cheese. Bake in the oven for 10–15 min­utes or un­til the cheese has started to brown and the chicken is cooked through. 8 Serve with a big green salad, cau­li­flower rice, sweet potato chip­pies or any of your favourite healthy fries.

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