Ingredients
Method
- Preheat your oven to 180 degrees and place the sweet potato on an oven tray with a good drizzle of olive oil and a sprinkle of salt. Bake for approximately 30 minutes Depending on how big you like your chips. Be sure to check on them and give them a shake or turn so they cook and crisp up evenly.
- Combine all of the sauce ingredients in a small bowl and stir to combine. Pop it in the fridge while you cook the chicken.
- Place the linseeds, sunflower seeds, almond meal, sesame seeds, sumac and salt and blend in a food processor to create a nice crumb then pour it onto a plate.
- Whisk the eggs in a bowl. We will now dip each thigh or breast ( one at a time) into the egg mixture followed by the seed mixture. Lay the breast or thigh flat on the plate to make sure it's completely covered in the crumb. Lay them on a fresh plate.
- Heat 3-4 tablespoons of oil in a large frypan. Once the oil is very hot, pan fry the schnitzel for 5-6 minutes each side. This cooking time will depend on how thick your chicken is so be sure to cut a piece open to check it's cooked through.
- Cut the chicken into strips and serve with sweet potato, dipping sauce and salad.
Notes
BLW- serve as pictured
To serve as a puree, blend some chicken schnitzel with sweet potato. You may need to add a small amount of water or broth. You could also serve it with yoghurt.
*note- You can cut the breast or thigh through the middle to make the schnitzels thinner. I left mine as they were. If you do this then you will need to reduce the cooking time a little.
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Emma Ingram says:
Hello, would you soak the seeds first? And how would you do this?
Jordan says:
Your instructions mention almond meal but the quantity is not mentioned in the ingredients?
Elise says:
Also wondering how much almond meal? This isn’t stated in the ingredients list but is in the method.