Crispy Chicken Schnitzel and Slaw Burgers

Time: 30 minutes
Serves: 4

Ingredients:

4 free-range thigh fillets
200 g (2 cups) almond flour, plus extra if needed 
1/2 cup SOUL SEED hemp seeds 
2 heaped teaspoons of onion powder
2 heaped teaspoons of garlic powder
2 teaspoons smoked paprika
2 teaspoons dried parsley
1 teaspoon chilli powder
Sea salt and freshly ground black pepper
60 g arrowroot or tapioca flour
4 organic free-range eggs
1/4 cup tinned coconut cream
500 ml (2 cups) coconut oil, for frying
Lemon wedges, to serve (optional)
4 x paleo burger buns

FOR THE LEMONY SLAW
3 beetroot, julienned
3 carrots, julienned
1/4 white cabbage, shredded
1/4 red cabbage, shredded
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup GOOD FAT aioli, plus extra to serve 
Juice and zest of 1 lemon

Method: 

For the slaw, place the beetroot, carrot and cabbage in a large bowl and cover with cold water. Set aside while you make the dressing. For the dressing, in a bowl combine the aioli, olive oil and lemon juice and zest and whisk well to combine. Drain the vegetables and dry well with paper towel. Dry the bowl and replace the vegetables. When ready to serve, add salt and pepper to taste, lemon zest and dressing to the vegetables. Toss well and get ready to pile up onto your burgers.

For the schnitzels, place the chicken between two sheets of baking paper and pound with a meat mallet to 1 cm (1/3 inch) thickness. Combine the almond meal, hemp seeds and dried spices in a shallow bowl and mix well. Season with salt and pepper and set aside. Place the tapioca flour in another shallow bowl. In a third bowl, whisk the eggs and coconut cream until well combined.

Dust the pounded chicken with the tapioca flour, shaking off any excess. Working with one piece at a time, dip the chicken in the egg mixture, then evenly coat with the almond meal and hemp seed mixture.

Heat the coconut oil in a large, deep frying pan over medium-high heat until it reaches around 160°C (325°F/Gas 3). (To test, place a tiny piece of chicken in the oil – if it starts to bubble around the chicken immediately, the oil is ready.)

Shallow fry the crumbed chicken for 3–5 minutes on both sides, or until golden and cooked through. Remove the chicken from the pan and place on paper towel to soak up the excess oil. Season with salt and pepper and get ready to plate up.

Toast your burger buns and brush each side with oil or butter, a dollop of aioli, the chicken and then top with the slaw and the top of the bun itself.