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Almond crumbed chicken schnitzel with herb buttered spaghetti
Almond crumbed chicken schnitzel with herb buttered spaghetti
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
A delicious recipe collaboration by Taste and Heinz.
Ingredients:
  • 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
  • 8 (about 450g) large chicken tenderloins
  • 200g Gluten Free Spaghetti
  • 40.00 gm butter
  • 20.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh flat-leaf parsley
  • 1/4 tsp dried red chilli flakes
  • Steamed green beans, to serve
  • Lemon wedges, to serve
Instructions:
  • 1. In a shallow bowl, combine corn flour with salt and freshly ground black pepper. 2. In a separate bowl, whisk the egg whites until frothy. 3. In a third bowl, mix almond meal with lemon zest and parmesan cheese. 4. Coat each piece of chicken by dipping first in the seasoned flour, then in the egg whites, and lastly in the almond mixture. 5. Repeat the coating process for the remaining chicken to create 8 small schnitzels.
  • Prepare the pasta in a generous amount of salted boiling water as per package directions, cooking until it reaches the perfect al dente texture.
  • Heat olive oil in a large non-stick frying pan over medium-high heat. Cook schnitzels in batches for 3 minutes on each side until golden brown, adding more oil if needed. Transfer chicken to a paper-lined plate to drain.
  • After cooking the pasta, give it a quick rinse and toss it back into the pan. Mix in the butter, coriander, parsley, and chili flakes for a burst of flavor. Serve the schnitzel alongside the buttery pasta, steamed green beans, and a lemon wedge for a delightful meal.

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