Ingredients
- 2 cups wholegrain breadcrumbs
- ½ cup almond meal (bought or you can grind your own in your blender from raw almonds with the skin on)
- ¼ cup fnely grated parmesan cheese
- 1 tbs fresh parsley, fInely chopped
- Freshly ground black pepper
- ¼ cup wholemeal plain flour
- 2 eggs
- 2 large chicken breast fllets
- Extra virgin olive oil, for shallow frying
- 4 medium sized coliban potatoes, scrubbed, roughly chopped
- ½ head cauliflower, oughly chopped
- 1 tbs extra virgin olive oil
- Pinch iodised salt flakes
- Freshly ground black pepper
Schnitzel
White Veggie Mash
Serves: 4
Prep: 20 mins
Cooking: 30 mins
Difficulty: Easy
Recipe: Dinner
Method
Preparation
- In a bowl combine the breadcrumbs, almond meal, parmesan, parsley and a good grind of black pepper. Mix well and then tip out onto a plate
- Tip the flour into a second bowl. In another bowl, whisk the eggs with a fork.
- Slice the chicken breasts in half (horizontally) and then, using a meat mallet, flatten the meat a little to create a schnitzel size and thickness. Dust the chicken with the flour, then dip in the egg and finally coat with the crumb. Pop in the fridge for 10 minutes to firm up or until ready to cook.
- Place a large non-stick frying pan over a medium-high heat and pour in about 1cm of olive oil. Throw in a breadcrumb to test the heat of the oil – once it sizzles nicely you are ready to cook. Fry the chicken, in batches if need be so as not to overcrowd the pan, for 3-4 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel and keep warm in a low oven until ready to serve.
- Meanwhile, for the mash, put the potatoes into a saucepan, cover with water and a pinch of salt and bring to the boil. Lower the heat until just simmering and cook for 10 minutes. Add the cauliflower and cook for a further 5 minutes. Tip into a colander and drain well. Tip back into the saucepan along with the extra virgin olive oil and a good grind of black pepper. Either mash roughly with a potato masher, or puree with a stick blender. Taste and adjust seasoning if need be.
- When you are almost ready to serve, steam or microwave the green vegies for a few minutes until bright green and tender
- Serve the schnitzel with the mash and the greens.
- 4 cups mixed green vegies (brussels sprouts, green peas, broccoli, beans)
Serving Suggestions
Tips
Cook an extra schnitzel or two and keep in the fridge to slice and use in a wrap with avocado or hummus and plenty of salad the next day for lunchboxes
Recipe presented by Westinghouse.
