Crunchy. Zesty. Simply finger-licking good

I cannot get enough of these chicken shnitzles. They are a perfect balance of nutty crunch and lemon zing. They are certainly a hit with adults who are watching their carbohydrate intake and with children too. They offer a more nourishing alternative to your commercially produced chicken shnitzels or even home-made fried ones.

Coated with raw grounded almonds, fresh herbs and lemon zest, these little chicken protein pockets are high in fibre, magnesium, vitamin E and loads of healthy fats.

(makes 14 schnitzels)

1 cup raw almonds
400g chicken schnitzel (I use mini chicken breast fillets. If using full breasts, cut into small pieces)
1 egg
Zest 1 lemon
½ teaspoon paprika
Tiny pinch salt (take care with younger babies)
1 tablespoon freshly chopped/dried parsley


1 Preheat the oven to 190o
2 Place the almonds, lemon zest, paprika, parsley and tiny pinch of salt (age dependant) into a food processor and pulse until a crumb is formed. Pour the crumb into a flat bowl.
3 Pound the chicken breasts to tenderize them if they are thick.
4 Beat an egg in a separate flat bowl and place it next to the bowl with the crumbs.
5 Dip the chicken breasts into the egg. Make sure the whole breast has been soaked in the egg.
6 Remove the chicken breast from the egg, allowing the excess egg to drip off.
7 Place the breasts in the bed of almond crumb and coat it evenly on both sides. Pat the crumbs into the breast.
8 Place on baking paper on a baking tray.9
Bake for 15 minutes. Flip over and bake for a further 10 minutes until golden brown.

Tip    Freeze extra almond crumb or schnitzels.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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