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    Saturday, October 24, 2015

    Almond crumbed chicken schnitzel with herb buttered spaghetti Recipe

     
    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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    Item Reviewed: Almond crumbed chicken schnitzel with herb buttered spaghetti Recipe Rating: 5 Reviewed By: Mrs. Chef
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