Herb Crusted Chicken Schnitzel

Herb Crusted Chicken Schnitzel

Growing up (and being the youngest of five girls) I remember Sunday dinners being the dinner where we aimed to get everyone under one roof to enjoy a meal together. Sometimes this felt nearly impossible, but there were always those few special meals that my Mum cooked that made everyone come over, Chicken Schnitzel was totally one of them!

My Mum’s Chicken Schnitzel crumb is a little more epic than this one, but I aim to do a basic crumb then a deluxe version if you will. That way if you don’t have all the ingredients for your deluxe version you can come back to this recipe.

I have the biggest love affair with paprika. It’s like my secret kitchen weapon that makes a regular appearance in a lot of my recipes.

Say no more to bloating, cramping, flatulence due to dry and oily schnitzel….. but hello to taste bud tickling, juicy chicken schnitzel.
This schnitzel crumb is super easy, tasty and will leave your gut feeling happy.

Last Sunday I decided to prep some chicken schnitzel to start our (my partner and I) week off – Firstly because it’s great with a side salad or cut up to make a chicken salad but mostly because I had every intention of using my herbs I bought at the markets. You know how you can get those 3 for $5 deals for herbs and you’re totally excited like of yes, I can buy this and that and I’m totally going to use them…… and then some weeks you buy them and it just doesn’t happen… That’s me some weeks, but this week I had every intention of changing that and making the most of my herbs!

Herb Crusted Chicken Schnitzel
Yields 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2-3 chicken breasts
  2. 3 eggs (whisked)
  3. 1/2 cup of tapioca flour
  4. 2 cups of almond meal
  5. 2 tsp of paprika
  6. 1/2 cup of freshly chopped parsley
  7. Good pinch of S & P
  8. 1 tbsp of macadamia oil
Instructions
  1. Cut your chicken breasts in half. Using a meat tenderizer, pound the chicken on each side until you achieve a thinner, wider piece of chicken. Continue until you have finished tenderizing all the chicken breasts.
  2. Using three separate bowls, measure the tapioca flour into one bowl, crack and whisk eggs in another and measure the almond meal, salt, pepper, parsley and paprika into the remaining bowl.
  3. Stir through the almond meal crumb until combined.
  4. To begin crumbing the chicken breasts, place one piece of chicken in the bowl of tapioca flour and toss until evenly coated with flour. Then dip the chicken breast in the whisked egg bowl, toss until evenly coated then finally place the chicken breast into the crumb mixture bowl and evenly coat with the almond meal crumb mix. Place on a plate and continue until you finishing coating the remaining chicken until you're ready to cook.
  5. Heat a non-stick pan to a medium heat. Measure the 1 tbs of macadamia oil and pour into pan. (Although I use a non-stick pan I find by adding just a small amount of oil still gives you just enough crispiness on the crumb without the schnitzel feeling soggy).
  6. Cook each piece of schnitzel until you get a brown crisp texture on each side, if you're unsure cut one piece in half to make sure it's cooked.
Notes
  1. You can coat/crumb your chicken ahead of time and cover to place in the fridge if you aren't ready to cook them straight away.
The Wholesome Body http://thewholesomebody.com.au/

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Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata

Frittata for me, is totally my lazy man meal. You can practically throw anything in and it will taste pretty scrumptious and clear out the last of the veggies in your fridge (who doesn’t love that!). Plus I’m always for the kind of cooking where I don’t have to watch and stand in front of my stove for too long- We have a small kitchen so it can really heat up quickly!

Sweet Potato and Zucchini Frittata
Yields 6
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Prep Time
20 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 6 eggs
  2. 1 brown onion
  3. 2 cloves of garlic
  4. 3 pieces of bacon
  5. 1 tsp of cumin
  6. pinch of salt and pepper
  7. 1 capsicum (finely chopped)
  8. 2 small sweet potatoes
  9. 1 medium zucchini
  10. 5 stalks of kale (rinsed and chopped)
Instructions
  1. Heat a large fry pan to medium heat.
  2. Dice your bacon, chop your onion and crush your garlic - add to your fry pan until sauteed.
  3. Rinse and roughly chop the stalks of kale and add to your fry pan until lightly wilted.
  4. Pour the kale sauteed mix into your choice of frittata baking dish- (I usually either halve it and make two smaller dishes, one for me and one for my partner or one large one for myself).
  5. Finely chop your capsicum and add to your baking dish. Roughly slice your zucchini and place in a layered fashion on top of your other ingredients.
  6. Whisk your eggs in a mixing and add some extra salt and pepper. Pour in the egg mixture to your frittata dish.
  7. Now peel and cut your sweet potato into medium sized slices and place on the very top of your frittata.
  8. Bake in the oven for at least 45 minutes to an hour. The cooking time will depend if you choose to steam your sweet potato first so it's half cooked. This is usually something I prefer to do so I know that the sweet potato will be cooked all the way through.
Notes
  1. You can easily make this frittata in a double batch if you have a larger dish or want to make two small dishes. I really like using the Tuscan kale because it's a flatter leaf and isn't as bitter! I also love to add mushrooms into my frittata which make a great addition for a plant based source of B12.
The Wholesome Body http://thewholesomebody.com.au/

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Baked Zucchini Fritters

Baked Zucchini Fritters

I LOVE FRITTERS. I hope you do too! There’s is something about them that just make them so great. I love eating these fritters with a poached or fried egg on top with a kale and lemon side salad- soo good!!

Last weekend I decided I’d do some food prep as my partner and I were going to the Toowoomba swap meet and I knew by the time we’d get home I really wouldn’t feel like cooking. Having these Fritters cooked the day before made dinner and lunch the next so much more stress free! One of the things I love about these fritters is that they’re baked which makes them a whole lot less oily and means you don’t need to be standing around watching them while they cook, now that my kind of cooking!

Baked Zucchini Fritters
Yields 8
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. + 3 medium zucchinis (grated, placed in a bowl and excess water squeezed out)
  2. + 1 red onion (chopped)
  3. + 1 egg
  4. + 2 cloves of garlic (minced)
  5. + 1 cup of almond meal
  6. + 1 tsp of cumin
Instructions
  1. Preheat your oven to 200 degrees celsius
  2. Saute the chopped onion and minced garlic in a pan with a small amount of oil. Once sauteed stir through the cumin and add some salt and pepper- set aside to cool.
  3. Grate the 3 zucchinis and place in a bowl. Take a small handful and squeeze as much water as you can from the zucchinis then place in a separate bowl. Once you've squeezed all the water from the zucchinis, add all the ingredients and stir through until well combined.
  4. Line a baking tray with baking paper and scoop a handful of the fritter mixture and place on the tray and make a patty shape. Continue to lay your fritters out on your tray giving them enough space between them. Once you're finished with your fritters lightly spray the top with rice bran oil spray so they can get a nice brown top.
  5. Cook for 15-30 minutes. The cooking time may vary depending how large you made your fritters as well as how much water you managed to squeeze of of the grated zucchinis
The Wholesome Body http://thewholesomebody.com.au/

See what wholesome eating & living looks like on Instagram                                                             @thewholesomebody

All Photos and Recipes are property of The Wholesome Body Copyright © 2016 ABN 11281961053 For permission to reprint, please contact us.

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