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    Chicken Schnitzel with Nutty Coating

    Chicken Schnitzel with Nutty Coating that is delicious and the crust is banting friendly.  Serves 4. 


    to serve: lemon wedges
    to garnish: flat-leaf parsley
    to serve: green bean, tomato and onion salad


    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 


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