Recipe: Almond crumbed chicken schnitzel with herb buttered spaghetti

chicken schnitzel

(Serves 4)


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

2 egg whites, lightly beaten

4 chicken breasts, flattened out

200g 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

lemon wedges, to serve



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 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 and a wedge of lemon.

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