Turmeric and almond chicken schnitzels with kale caesar

SERVES 4 PREP AND COOK TIME 45 MINUTES (+ REFRIGERATION TIME)

½ cup (65g) tapioca flour

6 eggs, at room temperature

1½ cups (180g) almond meal

½ teaspoon ground turmeric

1 teaspoon garlic powder

2 (400g) chicken breast fillets, halved horizontally extra virgin olive oil, to shallow-fry 120g green kale, tough stalks removed, leaves torn

60g trimmed watercress sprigs

½ cup (80g) almond kernels, roasted, chopped coarsely

¼ cup (20g) finely grated pecorino

SHEEP’S MILK CAESAR DRESSING

1 cup (250g) sheep’s milk yoghurt 3 anchovy fillets

1 small clove garlic, chopped 2 tablespoons apple cider vinegar ¼ cup (60ml) extra virgin olive oil

1 Place tapioca flour in a shallow dish. Lightly beat 2 eggs in a second shallow dish. Place almond meal in a third shallow dish with turmeric, garlic powder and salt and pepper; stir to combine.

2 Coat each chicken piece in tapioca flour; dip in egg, allowing excess to drip off, then coat in almond meal mixture. Place on a tray. Refrigerate for 10 minutes for coating to firm slightly. 3 SHEEP’S MILK CAESAR DRESSING

Blend ingredients in a blender or small food processor until smooth; season to taste.

4 Bring a small saucepan of water to the boil. Gently lower remaining 4 eggs into water; cook for 6½ minutes for soft-boiled or until cooked to your liking. Drain, then place in a bowl of iced water. When cool enough to handle, peel the eggs; cut in half.

5 Heat 1cm oil in a large frying pan over medium-high heat. Cook chicken for 2½ minutes each side or until golden and cooked through. Drain on paper towel.

6 Meanwhile, place kale, watercress and almonds in a large bowl with half the dressing; toss to combine.

7 Place schnitzels on plates; top with pecorino. Serve with salad and eggs, drizzled with Dressing.

TIP Pecorino is a sheep’s milk cheese with a tangy taste; you can use parmesan instead, if you prefer.