4 un-crumbed chicken breast schnitzels (530 g)
⅓ cup arrowroot
2 eggs, lightly beaten
2 cups almond meal
¼ cup finely chopped fresh parsley
2 tsp finely grated lemon rind
Salt and pepper, to taste
1- 2 cups vegetable oil, for shallow frying
1 lemon, cut into wedges, to serve
1 packet rocket leaves, to serve
1 punnet cherry tomatoes, cut into quarters, to serve
- Working with one piece of chicken at a time, dust in arrowroot. Shake away excess. Dip in eggs. Toss in combined almond meal, parsley and rind, pressing crumbs on firmly. Season with salt and pepper. Place on a tray.
- Heat enough oil in a large, deep frying pan over a medium heat. Add chicken in two batches. Shallow-fry for about 3 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.
- Serve with lemon wedges and rocket and tomato salad.