Almond crumbed chicken schnitzel with herb buttered spaghetti

Recipes / Meat

This recipe is brought to you by the Taste team and Heinz.

Recipe «Almond crumbed chicken schnitzel with herb buttered spaghetti» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 40g corn flour, 100g almond meal, 1 1/2 tsp finely grated lemon zest, 25g finely grated Parmesan cheese, 2 egg whites, lightly beaten , 8 large chicken tenderloins, 200g Heinz Gluten Free Spaghetti, 1 1/2 tbs olive oil , 2 tbs butter, 1 tbs chopped fresh coriander, 2 tbs chopped fresh flat-leaf parsley, 1/4 tsp dried red chilli flakes, Steamed green beans and lemon wedges, to serve.

Ingredients:

  • 40g corn flour 
  • 100g almond meal 
  • 1 1/2 tsp finely grated lemon zest 
  • 25g finely grated Parmesan cheese 
  • 2 egg whites, lightly beaten 
  • 8 large chicken tenderloins 
  • 200g Heinz Gluten Free Spaghetti 
  • 1 1/2 tbs olive oil 
  • 2 tbs butter 
  • 1 tbs chopped fresh coriander 
  • 2 tbs chopped fresh flat-leaf parsley 
  • 1/4 tsp dried red chilli flakes 
  • Steamed green beans and lemon wedges, to serve 

Instructions

  1. 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.
  2. Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente.
  3. 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.
  4. 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.