Schnitzel
4 organic free-range chicken breasts
100 g almond meal
2 tablespoons sesame seeds
freshly ground black pepper
1 tablespoon tapioca flour
1 egg
2 tablespoons almond milk
Lemon to zest
Good oil for shallow frying (coconut oil duck fat, tallow, good quality fat cold-pressed, virgin olive oil
Sweet potato fries
Sweet potato
Paprika
Salt
aioli optional, to serve
Serve with a salad or steamed veggies
Preheat oven to 220 degrees
Cut sweet potato into fries
Sprinkle with oil of choice, then sprinkle paprika and salt over the top.
Place in a 220-degree oven to cook, check and toss after 15 mins and cook another 10=15 minutes.
Place the chicken between two sheets of baking paper and pound to 1 cm thickness.
Combine the almond meal, sesame seeds, lemon zest and juice in a shallow bowl and mix well.
Season with a touch of salt and pepper and set aside.
Place the tapioca flour in another shallow bowl.
In a third bowl, whisk together the egg and almond milk and set aside.
Sprinkle the chicken with the flour, shaking off any excess.
Dip each piece of chicken in the egg mixture
Then evenly coat with the almond meal mixture.
Pour some oil of choice into a large frying pan on medium heat.
Fry the crumbed chicken for 3–5 minutes on both sides, or until golden and cooked through.
Remove from the pan and place on paper towel to drain excess oil.
Serve with the sweet potato chips and salad on the side.
