This recipe was the result of a hunt for a healthy recipe that would satiate my comfort food cravings. Most searches for quick, healthy dinner ideas produce a wealth of salad options, but in this blanket-wearing weather, salad just doesn’t hit the spot.
A few disclaimers:
- I am known for my eating abilities, rather than my cooking abilities;
- I used Gravox; and,
- I have never penned a recipe before.
Still with me? Great. Well, despite all this I managed to create a very tasty chicken schnitzel, even if I do say so myself. This crispy winter warmer indulged all my foodie desires and left me feeling full but not heavy; the sign of a meal that’s good in more ways than one.
Ingredients:
Chicken breast | 1 breast per person |
Almond and flax meal | $5.99 at Coles |
Spices & flavour | In this case: sesame seeds, garlic powder, diced onions, sea salt and cayenne pepper |
2 eggs | Whisked |
Sweet potato | 1 medium potato per person |
Butter | I opted for Nuttelex light |
Gravy | 98% Fat Free Gravox Chicken Supreme powder |
Vegetable | Broccoli, green beans, or whatever takes your fancy |
Mushrooms | As an extra for gravy if you wish |
Olive oil | Amount varies according to health goals |
Methodology:
- Clean the sweet potato thoroughly or peel if desired. Cut into portions and set to boil for 20 minutes
- Peeling, shmeeling, I like to leave the skin on for a sweet potato ‘smash’
- To prepare chicken crumb seasoning mix three-parts almond meal to one-part sesame seeds, one-part diced onions, one-part garlic powder, a hearty dash of sea salt and a teaspoon of cayenne pepper. Place on a plate, ready for the crumbing stage
- Flatten chicken breasts with a rolling pin
- I used a big mug and it worked a treat. No rolling pins here
- One chicken breast flattens out ginormously, so you might want to slice in half horizontally if you’re not a greedy guts like me
- Submerge the chicken breast in the whisked egg, then press into the prepared crumb mixture on both sides. Place in fridge for about ten minutes
- Place veggies of choice on to steam until they have reached desired firmness
- Drain and mash sweet potato, adding butter and salt to taste
- I threw in a bit of garlic powder for good measure
- Heat olive oil in a large frying pan and fry schnitzels for about five minutes on either side or until cooked through
- At least, you will need to coat the pan; I used about two tablespoons per fillet
- Sautee mushrooms in a saucepan with salt and water until soft. Add water and gravy powder as per directions
- If you have a wholesome, easy and quick gravy recipe please hook me up
- Serve and enjoy!
The diced onion burns quickly, so I suggest leaving them out of the crumb mixture and adding to the mash for a bit of crunch. I’ve heard that lemon pepper and mustard powder also make for tasty crumbs, so stay tuned for schnitzel fest take two!
Enjoy!
Emma Lee is a Brisbane native but lives to travel. She is also a big fan of food, good books and browsing at markets.
Since graduating from Griffith University with a Communications Degree, Emma has put her writing skills to good use in jobs ranging from Media Rep for a rugby team to Marketing Manager for a Japanese ski resort.
Emma dreams of publishing a novel one day and wants to live in a luxury camper van that never stays in one place for longer than a week.
Leave a Reply