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!
- 2-3 chicken breasts
- 3 eggs (whisked)
- 1/2 cup of tapioca flour
- 2 cups of almond meal
- 2 tsp of paprika
- 1/2 cup of freshly chopped parsley
- Good pinch of S & P
- 1 tbsp of macadamia oil
- 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.
- 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.
- Stir through the almond meal crumb until combined.
- 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.
- 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).
- 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.
- 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.
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