Everyone loves a chicken schnitzel - Phillip's neieces and nephews eat nothing but chicken schnitzel (oh and roast chicken drumsticks). The other extremely popular ingredient in Phillip's mum's pantry is walnuts. Phillip's dad picks up a 2kg bag of walnuts from Cosco almost every second week (don't ask me how the two of them get through them all).
The other day I was craving a chicken schnitzel - but needed an alternative to breadcrumbs. I thought about doing a walnut crumb and then after arriving home from the shops realised I'd picked up pecans ... you can tell I have about a million things running through my head at the moment. I think at the time I was more focused on picking up ingredients in glass jars to use for my wedding. (HELP ... I need more glass jars). So here is a recipe for my FODMAP baked chicken schnitzel.
Pecan Crusted Chicken
2 skinless chicken breasts
1 cup cornflakes
2 cups chopped pecan pieces
1 lemon, zested and juiced
1 large egg
1/2 cup corn flour
1/4 cup melted clarified butter
salt and pepper
Preheat oven to 200 degrees Celsius.
Combine the cornflakes and nuts in a food processor and pulse until the nuts are chopped very fine. Dump the nut mixture into a pie dish and combine with the zest of the lemon and add a significant amount of freshly ground black pepper.
In a separate pie dish, beat the egg together with the lemon juice. Put the flour onto a plate and combine with about a teaspoon of salt. Take a strip of chicken and dredge it through the flour, shaking off the excess. Then coat it with the egg mixture, letting the excess drip back into the pie dish.
Finally, roll it in the pecan mixture and place it in a glass baking dish. Coat all of the chicken pieces in this manner. Let them sit for about 15 minutes before proceeding. When ready to put them in the oven, drizzle a little melted butter over each piece of chicken. Bake in the hot oven for 15 – 20 minutes, until done.
The other day I was craving a chicken schnitzel - but needed an alternative to breadcrumbs. I thought about doing a walnut crumb and then after arriving home from the shops realised I'd picked up pecans ... you can tell I have about a million things running through my head at the moment. I think at the time I was more focused on picking up ingredients in glass jars to use for my wedding. (HELP ... I need more glass jars). So here is a recipe for my FODMAP baked chicken schnitzel.
Pecan Crusted Chicken
2 skinless chicken breasts
1 cup cornflakes
2 cups chopped pecan pieces
1 lemon, zested and juiced
1 large egg
1/2 cup corn flour
1/4 cup melted clarified butter
salt and pepper
Preheat oven to 200 degrees Celsius.
Combine the cornflakes and nuts in a food processor and pulse until the nuts are chopped very fine. Dump the nut mixture into a pie dish and combine with the zest of the lemon and add a significant amount of freshly ground black pepper.
In a separate pie dish, beat the egg together with the lemon juice. Put the flour onto a plate and combine with about a teaspoon of salt. Take a strip of chicken and dredge it through the flour, shaking off the excess. Then coat it with the egg mixture, letting the excess drip back into the pie dish.
Finally, roll it in the pecan mixture and place it in a glass baking dish. Coat all of the chicken pieces in this manner. Let them sit for about 15 minutes before proceeding. When ready to put them in the oven, drizzle a little melted butter over each piece of chicken. Bake in the hot oven for 15 – 20 minutes, until done.
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