RECIPE
Poh ' s chicken schnitzel with apple and radish slaw
CRUNCH
RECIPES FOR EVERY DAY WITH POH LING YEOW & AUSTRALIAN ALMONDS
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44
Feeds 4 Gluten free
This old family favourite is guaranteed to put a smile on everyone’ s dial! Here I’ ve used almond meal instead of breadcrumbs and added some parmesan and herbs to the‘ crumbing mix’ – there is so much flavour, all you really need is a squeeze of lemon! And the fresh crunch of apple and radish salad couldn’ t be more perfect as a plate mate!
Ingredients 1 1 / 2 cups( 218g) almond meal 2 tbsp picked thyme 1 / 3 cup( 35g) parmesan cheese, finely grated 1 tsp salt Freshly cracked black pepper 4 chicken breast fillets, each sliced into three on a diagonal following the length to produce flattish pieces 1 / 2 cup( 75g) cornflour, on a dinner plate 2 large eggs, lightly whisked 100g butter for frying Olive oil
In A Nutshell- Spring 2025 Vol 26 Issue 3
The Slaw 3 Granny Smith apples, quartered, cored and cut into matchsticks 4 radishes, top and tailed, halved and thinly sliced 1 large stick celery, thinly sliced( optional) 3 stalks spring onions, finely sliced 1 cup packed mint, torn
Dressing 1 / 3 cup( 80g) sour cream 1-2 tbsp lemon juice 2 tsp honey 1 / 2 tsp salt and freshly ground black pepper
Serve 4 lemon wedges
Method To make the crumb, place the almond meal, thyme, parmesan, salt and pepper in a medium bowl and mix. With a rolling pin, bash each piece of chicken between two pieces of cling film until they are about 7mm thick. Thoroughly dust each piece with cornflour, then coat well in egg.
Press into the crumb mix, coating each side carefully. Gently lay the crumbed chicken pieces on a baking tray. To cook the chicken, combine olive oil and 25g butter in a large heavybased, non-stick frying pan over medium heat( the oil should be about 1cm deep). When the chicken touches the oil it should sizzle right away. Place as many schnitzels into the pan as you can without overcrowding and fry on both sides until golden and crunchy. Add more oil and butter as you need. To make the slaw, combine the slaw ingredients in a large mixing bowl, then cover with cling film and refrigerate. To make the dressing, add the sour cream, lemon juice, honey, salt and pepper in a clean glass jar and shake until smooth. Pour over the chilled slaw and toss gently to combine. To serve, divide chicken and slaw onto individual plates with a wedge of lemon on the side.