Almond & Lemon Thyme Chicken Schnitzel

Everybody loves schnitzel. Now everybody can make it!

This recipe is gluten-free and yields 4 servings.

Ingredients

1 cup slivered almonds
1/2 cup parmesan, finely grated
1 tbsp fresh lemon thyme, roughly chopped
1 egg
1/4 rice flour
4 (550g) chicken schnitzels (uncrummed)

Step 1

Place almonds in a food processor. Process until finely chopped. Transfer 1/2 the almonds to a plate. Process remaining almonds until a fine meal forms. Add almond meal, parmesan and thyme to finely chopped almonds. Season well with salt and pepper. Stir to combine.

Step 2

Whisk egg in a bowl. Place rice flour on a plate. One by one, coat schnitzels in flour, shaking off excess. Dip in egg and coat in almond mixture. Transfer to a plate. Cover. Refrigerate for 30 minutes.

Step 3

Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels, in 2 batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Cover to keep warm. Serve.