This recipe is brought to you by the Taste team and Heinz.
- Place corn flour in a shallow bowl, season with salt and freshly ground black pepper, place egg whites in a second bowl, whisk until frothy. Mix almond meal, lemon zest and parmesan in a third bowl. Dip a piece of chicken in flour to coat, then in the egg white and lastly in the almond mixture. Repeat with the remaining chicken to make 8 small schnitzels.
- Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
- Meanwhile, heat the olive oil in a large non-stick frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or or until golden brown, adding a little extra oil to pan if necessary. Transfer chicken to a plate lined with absorbent paper to drain.
- Drain pasta and return to pan. Add butter, coriander, parsley and chilli flakes, toss to combine. Serve schnitzel with the buttered pasta, steamed green beans and a wedge of lemon.
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