I haven't posted any recipes in a long time and I have missed it. I can barely contain my excitement about some of the things I've made and want to share with you. So, today I decided to sneak a moment and share this recipe with you. No photo unfortunately, as I didn't have a chance to snap a pic before it was consumed.
I love chicken schnitzel and I've been thinking about making a banting friendly version for some time. Then, I noticed the recipe in The Real Meal Revolution. It's been right in front of me for months and I just didn't notice it. Go figure. The best thing about it? Quick and easy, so perfect for a mid-week (or blueish Monday) comfort meal.
Slice 4 chicken breasts in to strips. Whisk two eggs in a bowl and fill another bowl with about 2 cups of desiccated coconut. Dip strips in egg and then in the coconut. Fry in a pan with olive oil until golden and crispy (chicken cooked all the way through obviously) and remember to flip it regularly. You're going to have to come to some kind of understanding with your pan - as long as you fill it with hot water directly after you're done, then you won't have to scrub for hours afterwards.
The mushroom sauce is even simpler. Dice one brown onion and fry until golden brown in some olive oil. Add mushroom, salt pepper and some mixed herbs and fry for a minute or two. Then add some milk or cream (according to your own preference), stir and let it reduce just a little bit. Put the lid on it and let it rest until the chicken strips are done.
You can serve these with a side salad or with cauli mash. Whatever you feel like. Just remember to squeeze some lemon juice over the chicken strips just before you serve them - it lights up the flavour like you would not believe.
Loved it. I hope you will too.