It’s hard not to love a schnitzel. Especially when there’s parmesan AND the crust is gluten-free. This is one of those meals that doesn’t reheat well so enjoy asap! Although leftover can be nice on a sandwich with a little mayo.
Parmesan Crusted Chicken
Ingredients
- 4 chicken thigh fillets
- 2 handful almond meal or bread crumbs
- 1 handful grated parmesan
- lemon halves to serve
- baby spinach winter greens or green salad, to serve
Instructions
- Place your chicken on a chopping board and bash using your fist or a heavy saucepan. The idea is to flatten the chicken so it’s about 1cm (1/2in) thick. You may prefer to chop each thigh into 2-3 pieces.
- Combine almond meal or bread crumbs and parmesan in a flat bowl. Season with salt. Toss chicken in the coating.
- Heat a large frying pan on a medium high heat and add enough oil to make a layer about 1cm (1/2in) deep.
- When the oil starts to shimmer add the chicken to the pan and cook for 3-4 minutes on each side or until well browned and the chicken is just cooked through.
- Place cooked chicken on paper towel to remove excess oil then divide between two plates. Serve hot chicken with lemon halves and baby spinach on the side.
Variations
vegetarian – replace chicken with tofu, mushrooms or sliced eggplant. First dip slices in a whisked egg before dipping in the parmesan mixture to help the coating to stick.
carb lovers / more substantial – I love this crispy chicken served on a bed of mashed potatoes.
more substantial (low carb) – extra parmesan , almonds and cauliflower Mash.
paleo / dairy-free – use the almond meal and replace the parmesan with extra finely slice almonds.
nut-free – replace almond meal with bread crumbs.
more veg – lovely with cooked greens or pan fried asparagus. Or add more salad veg to the baby spinach.
carnivore – good with pork fillet or veal instead of the chicken.
pescetarian – replace chicken with fish fillets. No need to bash out the fish.
Waste Avoidance Strategy
chicken thigh fillets – freeze them.
almond meal or bread crumbs -keep it in the pantry.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
lemons – will keep for a few weeks at room temp or for much longer in the fridge.
baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.
Prepare Ahead
Not ideal the chicken is best when hot from the pan. That being said the chicken will keep for a week in the fridge or can be frozen. To serve reheat in a pan with a little oil until crisped up again.
Problem Solving Guide
coating not sticking – next time whisk an egg and dip the chicken in the egg before coating in the parmesan mixture.
dry chicken – overcooked chicken! Next time get out of the pan earlier or use a lower heat. For now serve with a little mayo to mask the dryness.
bland – serve with more grated parmesan or salt.
Serving Suggestions
Great on its own. Also brilliant with a little mayo as a sandwich filling.
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Add to my Old Favourite Recipes
It adds an ingredient, but also ups the protein :Dip the meat in a beaten egg, before either a first or (extra yum) second coating.
As to prepare ahead, if you get this far and leave the meat covered, you can fry when the troops come home. The coating stays on better after a resting period.
Guten Apetit 🙂
Yum Murphy!
Especially love the idea of the second coating.
Thanks for sharing 🙂
mmmmmmm!!!
thx dell!