Almond crumbed chicken schnitzel with herb buttered spaghetti Recipe
Ingredients
2 egg whites, lightly beaten
8 (about 450g) large chicken tenderloins
200g Heinz Gluten Free Spaghetti
1 1/2 tbs olive oil
2 tbs butter
1 tbs chopped fresh coriander
2 tbs chopped fresh flat-leaf parsley
1/4 tsp dried red chilli flakes
Steamed green beans and lemon wedges, to serve
40g (1/3 cup) corn flour
100g (1 cup) almond meal
1 1/2 tsp finely grated lemon zest
25g (1/4 cup) finely grated Parmesan cheese
Almond crumbed chicken schnitzel with herb buttered spaghetti Recipe
Method
Step 1
Place corn flour in a shallow bowl, season with salt and freshly ground black pepper, place egg whites in a second bowl, whisk until frothy. Mix almond meal, lemon zest and parmesan in a third bowl. Dip a piece of chicken in flour to coat, then in the egg white and lastly in the almond mixture. Repeat with the remaining chicken to make 8 small schnitzels.
Step 2
Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
Step 3
Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or or until golden brown, adding a little extra oil to pan if necessary. Transfer chicken to a plate lined with absorbent paper to drain.
Step 4
Drain pasta and return to pan. Add butter, coriander, parsley and chilli flakes, toss to combine. Serve schnitzel with the buttered pasta, steamed green beans and a wedge of lemon.
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