Could it be that we have a new family favourite on our hands? When there was just one dish to wash up tonight and the kitchen was clean in less than 5min - my husband Mark couldn't believe his luck!
INGREDIENTS
Schnitzel + crumb
500g of sliced and/or pounded chicken breast
2 eggs, beaten
Dish of Tapioca Flour (or any flour you desire)
1.5 cups (approx) of Almond Meal
Salt + Pepper
Handful of grated parmesan (I use Grana Padano)
Handful of snipped chives
Handful of chopped parsley
(I have a herb garden so it's so easy to access, but feel free to use dried herbs or substitute as required)
Coconut Oil Spray (Or Olive Oil Spray)
Roast Vegies
1 x sweet potato
2 x potatoes (I chose 'Desiree')
Handful of cherry tomatoes
2-3 cloves of garlic, skin on (optional)
(You can substitute any vegetables you wish)
Olive Oil
Butter (optional)
METHOD
- Preheat oven to 180 degrees Celsius
- Chop vegies into 'chip' sized batons
- Pour 2 tablespoons olive oil and a few small knobs of butter in the bottom of roasting pan, spread around with a spatula
- Place vegies in pan with garlic, roast for 20min
- As vegies are roasting prepare crumb for chicken
- Prepare 3 dishes: One with flour, one with beaten eggs, one with 'crumb mix' (all other ingredients, mixed.)
- Coat chicken pieces in flour, then egg, then crumb mix
- After vegies have roasted for 30min, pull pan out of oven and turn them, add tomatoes
- Balance crumbed chicken pieces on top of vegies and spray with oil
- Place pan back in over, cook for a further 15min
- Pull pan out, flip chicken over, spray with more oil, cook for another 15min (or until chicken is cooked).
Serve with greens of your choice!
Adapted from: http://www.taste.com.au/recip…/20444/oven+baked+fish+n+chips and Pete Evans' schnitzel recipe. http://www.today.com/…/paleo-chef-shares-his-affordable-din…
