Superfood Chicken Schnitzel
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Superfood Chicken Schnitzel
Recipe by Courtney Roulston
Ingredients
4 x boneless, skinless Coles chicken thighs, flattened to 1cm thick
1 cup almond meal
¾ cup desiccated coconut
½ cup chia seeds
¼ cup sesame seeds
2 eggs, lightly beaten
½ tsp ground turmeric
sea salt to taste
500ml oil for frying
Raco wok
apple slaw
3 cups savoy or cabbage, finely sliced
1 apple, thinly sliced
6 red radish, finely sliced
1 cup broccoli stems, trimmed, julienne
1 cup mint, leaves picked
dressing
juice and zest of 1 lime
1 tbsp Jalna greek yoghurt
1 tbsp whole egg mayonnaise
2 tsp maple syrup
Method
Heat the oil in a large deep-sided frying pan to 160 degrees.
Mix the almond meal, coconut, chia seeds and sesame seeds into a large bowl. Beat the egg and turmeric together in a bowl. Dip the chicken thighs into the egg, then into the chia mixture to get a good coating on the chicken.
Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.
Meanwhile, place all the slaw ingredients into a large bowl. Whisk all the dressing ingredients together with a pinch of sea salt, pour over the slaw and toss well to coat.
Place the chicken schnitzels onto serving plates with the apple slaw and extra lime wedges.
