Haloumi and Hemp Seed Crusted Chicken Schnitzels with Roast Potato and Greens
Creating this recipe was a pleasant surprise; I wasn’t sure if the hemp seeds would still give you that same delicious crunch you get when cutting into a regular schnitzel, but they did not disappoint! The haloumi was also a great addition, being so punchy in flavour it complemented the nutty hemp seeds marvellously.
All up, it’s a very nutritious and delicious version of the classic chicken schnitzel Enjoy xx
GF, Low fodmap
Ingredients: 500g chicken breast 100g halloumi, grated 1 cup hemp seeds (could use almond meal instead) 1 1/2 tbsp thyme, chopped Pinch salt and pepper 1 egg 1 tbsp Dijon mustard 1kg potato 5 cups mixed green veg, fresh or frozen (3 cups broccoli, 2 cups green beans = low fodmap) Method: 1. Preheat oven to 240c and cut potato into wedges, coat with the olive oil and place on a lined baking tray in the oven for 35-40 minutes 2. Cut chicken breasts into 5 thin portions 3. In a bowl mix together the halloumi, hemp seeds, thyme, salt and pepper 4. In a separate bowl whisk the egg and mustard together 5. Dip a chicken piece into the egg mixture and coat both sides. Transfer to the halloumi bowl and coat both sides. Then place on a lined baking tray. 6. Repeat step 5 for remaining chicken pieces and bake for 20 minutes, turning halfway. (Or use a fry pan) 7. Microwave or steam green vegetables
Cal: 543 Protein: 51.8g Carbs: 39.2g Fat: 23g