Chicken Schnitzel and Slow Cooked Kale

September  3, 2014
1 Ratings
  • Makes 4
Author Notes

My absolute favourite pub meal of all time is the Chicken Schnitzel. Truth be told I have not set foot in a pub for I don't even know how many years, but I still have fond memories of sunny Sunday afternoons spent laughing over the hermit crab races with the finest house red in my hand.

My son has brought his friends home on a number of occasions to sample this guilt- free grain-free wonder, coined one of the best damn schnitzels ever (noting that these words come from the mouths of twenty-something gluten-evores). The crunchy crumbed exterior will never see the posterior of those that chomp this chicken.

Kale Schmale you say? Never again will those words part your lips! The rosemary adds a beautiful aromatic flavour to the Kale, of which is quite a wonder on it's own. The super food of the moment- and rightfully so- kale is extremely high in fiber, iron, low in calories and a great natural detox agent.
If you are feeling really crazy, you can try it with our homemade Mayonnaise and Sweet Chilli Sauce (Something on the Side). And voila, here you have yourself the perfect meal for the pub-grub aficionado. —Sandra Ramacher

What You'll Need
  • Chicken Schnitzel
  • 4 chicken thigh fillets
  • 1 1/2 cups almond meal
  • 1/2 cup parmesan – grated
  • 1 eggs
  • 1/4 teaspoon salt
  • ground black pepper
  • Slow Cooked Kale
  • 1/4 cup extra virgin olive oil
  • 1 sweet red onion – thinly sliced
  • 3 cloves garlic – chopped
  • 1 sprig rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • grated black pepper to taste
  • 500 grams kale – destalked and roughly chopped
  • 1 teaspoon fresh lemon juice
  1. Flatten the chicken thighs with a meat mallet.
  2. Combine the almond meal with the parmesan in one bowl and whisk the egg, salt and pepper in another.
  3. Dip the fillets into the egg mixture, coating them entirely. Then repeat the process by coating with the almond meal mixture, pressing the fillet into the mixture.
  4. Turn several times repeating the pressing process until the fillet is well covered with almond meal.
  5. Heat a deep frying pan with oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side.
  6. For the Kale, pour the oil into a large pot and bring temperature up until the oil has become hot.
  7. Turn down temperature to medium and add onion, garlic, rosemary, salt, pepper and cayenne. Stir until the onion has softened.
  8. Add the kale and stir thoroughly. Cook for 30 minutes stirring frequently.
  9. Then bring up the heat and add the lemon juice and fry stirring thoroughly for a minute, until the edges of the kale have become crisp and browned.
  10. Serve immediately.

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