Updated: Apr 13
This recipe was inspired by Pete Evans and Nadia Lim. Gluten and dairy free, paleo friendly!
For the schnitzel
4 x small chicken breast
2 tsp garlic powder
2 tsp onion powder
200g almond meal
2 tsp dried parsley
400ml coconut or olive oil
For the slaw
1/2 head cabbage (red or green), sliced thinly
2 carrots, grated
400g cherry tomatoes, halved
Handful of parsley
4 tbsp sesame seeds
1/2 cup chopped roasted peanuts
Dressing: 2 tbsp pic's peanut butter, 2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce, 1 lemon juice
Place the chicken between two sheets of baking paper and pound with a meat mallet to 1 cm (1/3 inch) thickness. Combine the almond meal and dried spices in a shallow bowl and mix well. Season with salt and pepper and set aside. Place the tapioca flour in another shallow bowl. In a third bowl, whisk the eggs.
Dust the pounded chicken with the tapioca flour, shaking off any excess. Working with one piece at a time, dip the chicken in the egg mixture, then evenly coat with the almond meal mixture.
Heat the coconut oil in a large, deep frying pan over medium-high heat (To test, place a tiny piece of chicken in the oil – if it starts to bubble around the chicken immediately, the oil is ready.) Shallow fry the crumbed chicken for 3–5 minutes on both sides, or until golden and cooked through. Remove the chicken from the pan and place on paper towel to soak up the excess oil. Season with salt and pepper.
For the coleslaw. Combine all ingredients (except the sesame seeds and peanuts) into a large bowl. Mix to combine. Shallow fry the sesame seeds in a fry pan until they are roasted. Place all the dressing ingredients in a jar and shake to combine.
To serve, pour the dressing over the coleslaw and garnish with the sesame seeds and peanuts.