When I was young, mum used to make the most delicious chicken schnitzel that would be devoured as soon as my sister and I arrived home from school. Mum would lightly coat thin pieces of chicken with a little seasoned flour, then dip them into lightly beaten eggs, followed by a final coating in breadcrumbs. Then she would cook the schnitzel with generous amounts of butter and a little olive oil until crisp, and serve with a generous helping of green beans or coleslaw.
I’ve modified mum’s recipe and given it a “Healthy Chef” makeover. My chicken schnitzel is gluten free, paleo, high in protein and takes just minutes to create. It’s a simple 15-minute meal that marries perfectly with a side of steamed green beans, dressed with a little lemon or coleslaw with apple cider vinegar dressing. This recipe is from my cookbook Purely Delicious.
Serves 2 – 4
The chicken is also delicious served alongside crisp baby cos lettuce (romaine) and smashed avocado. Vegetarians can use sliced eggplant in place of the chicken. Your eggplant will also need to go into a moderate oven for 20 minutes after browning on the cook top for a final cooking until tender and delicious.