Chicken Schnitzel with Nutty Coating

chicken_schnitzel_with_nutty_coating

Serves 4

Ingredients

4 flattened chicken breast fillets
black pepper
1 tsp (plus enough to season chicken) himalayan salt
3 tbsp pumpkin seeds
2 tbsp dijon mustard
60g pecan nuts
1/2 cup pecorino cheese, grated
pinch white pepper
2 tsp dried rosemary
1 cup desiccated coconut
2 eggs
coconut oil, for frying
to serve: lemon wedges
to garnish: flat-leaf parsley
to serve: green bean, tomato and onion salad

Method

  1. Place the flattened chicken fillets on a surface. Spread the mustard and season well.
  2. For the crust: Chop the pumpkin seeds and pecan nuts until fairly fine and combine them with the pecorino cheese, desiccated coconut, dried rosemary, 1 teaspoon of salt and a pinch of white pepper in a shallow bowl.
  3. Break the eggs into a separate shallow bowl and beat well. Dip the chicken fillets into the egg one at a time, then into the crust mixture to coat, and place them on a metal rack.
  4. Heat the coconut oil in a pan and fry the schnitzels for at least 5 minutes on each side, or until golden and cooked through.
  5. To serve: Serve schnitzels with lemon wedges and a green bean, tomato and onion salad, and garnish with parsley.
  6. Tip: Finely grated pecorino works best!

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Recipe Types

chicken

Chicken

baked-goods

Treats & Bakes

pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

Salads & Sides

beef

Beef

snack

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breakfast

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lamb

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