Healthy Eats

May 7, 2015

Homemade Oven Baked Chicken Schnitzel

By Penny Boey

Homemade Oven Baked Chicken Schnitzel made with Coconut Flour and Activated Buckwheat served with Smoked Paprika Chips and Rocket Seeded Parmesan Salad!

Ingredients

  • 4 free range chicken thigh fillets
  • 4-5 free range eggs
  • 1-2 cups of coconut flour
  • 2 Cups Activated Savoury Buckwheat
  • Finely chopped shallots or flat parsley
  • 1 cup of grated parmesan cheese
  • Cracked Pepper
  • Pink Salt

Directions

Preheat oven to 180 degrees.

Preparation:

  1. Pound 4 free range chicken thigh fillets in snap lock bags til thin (saves you having chicken juice splurting all over your face).
  2. Lightly beat 4-5 free range eggs on a shallow bowl sprinkle some smoked paprika.
  3. Pour 1-2 cups of coconut flour in another shallow bowl.
  4. I bought Activated Savoury Buckwheat from Soulla Chamberlain and processed 2 cups til medium fine. In another shallow bowl/tray I mixed buckwheat, finely chopped shallots OR flat parsley, 1 cup of grated parmesan cheese, cracked pepper and sprinkled pink salt (4-5 pinches).
  5. Coat thigh fillet in coconut flour, then dunk in egg mix, be generous and coat chicken in buckwheat mix until chicken is covered. Repeat with all the chicken.
  6. I drizzled organic butter all over, both sides and baked for 45-50mins turning chicken half way.

Tip…if you like your Schnitzel crispier, I chose the pan fry option in organic butter 10mins each side or a little longer. Serve this with whatever Veggies that tickles your fancy! I just baked potatoes in tallow with skin on cut into wedges, sprinkled smoked paprika and seasoned with pink salt and pepper.