It’s December and officially summer holiday in South Africa. Without college, I’ve been left with an almost empty schedule and a lot of unproductive free time. I’ve had to physically pull myself away from the allure of binge watching series (I’m talking The Mindy Project all day, errryday) or watching Hotline Bling remakes over and over again (so, so good). As fulfilling as both of those things might sound, after a day or two of doing them (okay fine a week) I needed to take a step away from technology. It’s always the right time to start doing things that make your soul happy and I really want to cherish the free time I have while on holiday. So here I am, experimenting every damn day in the kitchen because that’s where my heart truly belongs. This recipe is a new favourite to make for lunch – it’s healthy, tasty and super quick to make. In fact, it’s an almost Christmas miracle.
Always on the hunt for a healthier alternative, our kitchen is overflowing with ingredients like nut flours, natural sweeteners, sunflower seeds, pumpkin seeds, sesame seeds – all of the seeds – and they’re stocked up in bulk. This allowed me to come up with a simple take on everyone’s fave – chicken schnitzel.
Macadamia Nut-Crusted Chicken
- 2 chicken breasts
- 80g Parmesan, grated
- 250g macadamia flour (almond flour is a good one to use, too).
- 2 eggs, beaten
- 1 tsp cayenne pepper
- Salt & Pepper to season
- 2 tbsp coconut oil
The Nut Crusted Chicken:
- In a medium sized bowl, beat two eggs until combined. Season with salt and pepper.
- In a separate bowl mix the nut flour, Parmesan and cayenne pepper until mixed through.
- Now, place the chicken breasts in between two sheets of wax paper. With a rolling pin or mallet, flatten the chicken pieces until both are of the same uniform thickness. This will help the chicken breasts cook evenly.
- Season the flattened chicken breasts with salt and pepper.
- Take the chicken pieces and dip them into the beaten egg mixture. Once they have been covered in beaten egg, transfer them into the Parmesan and nut-crust mix by dipping them into the mixture and coating both sides.
- Transfer the nut-crusted chicken breasts into the fridge for 10 minutes. (This will help the nut-crust coating to firm up and stick to the chicken breast).
- After 10 minutes, bring a skillet up to a medium heat and place in the coconut oil. Once the coconut oil has melted, add in the macadamia-crusted chicken breasts and cook for ±10 minutes on each side. Remove from the pan once the chicken breasts are light brown and cooked through.
The Lemon Dressing:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp garlic, crushed
- 1 tsp ginger, grated
- 1 tsp mustard
- Salt and pepper to season
- Mix to combine. Drizzle over salads or set aside.
Pictured: Macadamia nut-crusted chicken served with a salad of Swiss chard spinach, roasted sweet potato, sunflower seeds, and pickled red onion. To make your own: Divide leafy salad greens onto two plates. Add in whatever salad ingredients you like. Serve with the nut-crusted chicken. Drizzle with the lemon dressing.