Blog

Chicken Schnitzel with Nutty Coating that is delicious and the crust is banting friendly.  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!

Source : Lose It