We’ve done a Bondi Harvest spin on an old favourite to make the most epic chicken schnitzel you’ve ever had. First up, it’s gluten free . . . Whaaaat!!?? Yep, and we’ve thrown in a bunch of fresh herbs and some parmesan cheese to really up the ante in the flavour department. And if there’s any left over, it’ll make the perfect post-surf sambo.
2 chicken breast fillets
1 cup corn crumbs
(available from natural and health food stores, or you can make your own by processing cornflakes in a food processor)
100 g (3½ oz/1 cup) grated parmesan cheese
1 small handful parsley, leaves picked
1 small handful mint, leaves picked
½ handful thyme, leaves picked
zest of 1 lemon
5 eggs, whisked
125 g (4½ oz/1 cup) cornflour (corn starch)
vegetable or coconut oil, for shallow-frying
lemon wedge, to serve
80 g (2¾ oz) butter or 80 ml(2½ fl oz) coconut oil
1 leek, white part only, finely sliced
1 red chilli, finely sliced
1 garlic clove, roughly chopped
1 bunch kale, stalks removed, leaves coarsely chopped
juice of 1 lemon
80 ml (2½ fl oz) thin
(pouring) cream (optional)
1 handful mint, leaves picked
To butterfly the chicken, put one of the breasts flat on a clean chopping board, place a sharp knife on the side of the chicken and slice through the breast slowly to the other side but do not cut all the way through.
Fold out the chicken breast and place between two sheets of baking paper. Using a meat mallet or empty wine bottle, gently pound flat the chicken until it is all the same thickness. Repeat with the other chicken breast.
To make the crumbing mixture, put the corn crumbs, parmesan, parsley, mint, thyme and zest in a food processor with a blade attachment and process on high until combined and a crumb consistency. Alternatively, you can chop the herbs finely and mix with the crumbs and parmesan in a bowl.
Set out three bowls and use one each for the egg, cornflour and crumbing mixture.
Dip a butterflied chicken breast in the cornflour to coat it completely then gently shake off any excess, then into the egg mixture, and then into the corn crumbs, pressing the chicken down to cover it completely. Repeat with the remaining breast.
Heat enough oil (I use coconut oil) to generously cover the base of a large frying pan over medium heat. Add the crumbed chicken and cook for 4–5 minutes, or until golden brown. Carefully turn the chicken and repeat on the other side until cooked through. Set aside and cover with foil to keep warm.
To make the lemon kale, heat the butter or coconut oil in a medium saucepan over medium heat. Add the leek, chilli and garlic and allow to sweat down for 5 minutes, or until tender. Add the kale and cook for 3 minutes, or until it just collapses but is still a vibrant green. Remove the pan from the heat. Add the juice and cream, if using, and season with salt and pepper. Fold through the mint and serve with the crumbed chicken and lemon wedge.
Recipe and images from Bondi Harvest by Guy Turland, published by HarperCollins, $39.99. Buy the book here.
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