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
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.
Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
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.
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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