Smokey Chipotle Schnitty’s With Apple Cucumber Salsa

GF, RSF, DF
Serves: 2

I love me a golden brown, crispy and crunchy chicken schnitzel! I also love all things smokey and a little bit spicy which is why I have combined an Aussie pub classic with a bangin’ chipotle spice mix. You can use a clean store-bought one if easier, otherwise, just create your own using the recipe below. 

Ingredients:

2 x 300 g (10 1/2 oz) INGLEWOOD Skinless Chicken Breast Fillets 
1/4 cup (60 ml / 2 fl oz) coconut aminos
1/2 cup (45 g /1 3/4 oz) desiccated coconut
1/2 cup (65 g / 2 1/4 oz) tapioca flour
1/2 cup (60 g / 2 1/4 oz) almond flour
2 tbsp extra virgin olive oil, for frying
1/4 cup (60 g / 2 1/4 oz) GOOD FAT Aioli
Pink rock salt and freshly ground black pepper

Apple and Cucumber Slaw

1 granny smith apple, cored and sliced into matchsticks 
1 Lebanese cucumber, ends trimmed and cut into matchsticks 
1 tsp extra virgin olive oil 
Juice of 1 lemon, plus extra lemon wedges to serve

Smokey Chipotle Seasoning (makes 1/2 cup)

1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika 
1 tbsp ground cumin 
1 tbsp chilli powder
1 tbsp sumac 
1 tbsp marjoram 
1 tbsp salt 

Method:

For your crispy schnitzels, place your chicken breasts on a board and place your hand on top. Use a large sharp knife to cut the breast in half horizontally through the middle. Use a meat mallet to gently flatten each half. 

Place in a bowl, add the coconut aminos and a pinch of salt and mix well to coat evenly. Cover and marinate in the fridge for 5 minutes or so while you get on with the slaw and the crumb.

For the slaw, in a bowl combine the apple matchsticks, cucumber matchsticks, olive oil, lemon juice and a pinch and salt and use your hands to gently mix well and combine. Cover and transfer to the fridge before serving. 

For the chipotle seasoning, mix everything in a bowl to combine well. 

For the crumb, combine the desiccated coconut, tapioca flour, almond flour and 1 heaped tablespoon of the chipotle seasoning. You’ll have leftovers of the seasoning, so store it in the pantry in an airtight container for using in a future recipe. 

Place the chicken in the crumb mixture, turning and firmly pressing it on each piece to evenly coat all over. Heat the olive oil in a large frying pan over medium–high heat, add your chicken schnitzels, in batches, if needed, and fry for 4–5 minutes on each side, or until golden brown and cooked through. Season with salt and pepper.

Serve your chicken with the slaw, the remaining mayo and the lemon wedges alongside. Store any leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.