Friday, April 1, 2011
Burrawong chicken schnitzel with cauliflower/broccoli cumin mash
This is one of my favourite meals, I love schnitzel and make it really healthy with sourdough or gluten free breadcrumbs, biodynamic eggs and I fry in a little homemade organic ghee or coconut oil.
The cauliflower mash has is a great low carb option and cauliflower is top in the food chain for an anti-cancer prevention diet, it's it's also high in fibre.
This is an easy quick meal and highly nutritious and delicious. Ask your butcher to cut the breasts in half and you can then mallet at home gently so the flesh doesn't break.
2 chicken breasts flattened and schnitzel (how many people is the number of schnitzels you need)
1/2 cup spelt flour
breadcrumbs (I use Demeter or gluten free)
1 small broccoli
1 tablespoon cumin seeds
sea salt and pepper to taste
ghee or coconut oil to fry schnitzels
organic butter to flavour mash or rice milk if you are dairy free
Take the chicken, coat in the flour and then dip in egg then follow with the breadcrumbs, heat ghee in a skillet or fry pan and gently fry the schnitzel's turning over and golden on each side.
Cut the cauliflower and broccoli into small florets and boil in a saucepan of salt water for 15 minutes, drain off the water and mash with cumin, sea salt and pepper and either butter or rice milk taste and adjust to liking.