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Ashleigh Butler

Seed crusted chicken schnitzel and sweet potato chips

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Ingredients Method Notes

Ingredients
  

  • 500 grams chicken thigh or breast * see note
  • 1/2 cup linseeds
  • 1/2 cup sunflower seeds
  • 4 tbsp sesame seeds- black and/or white
  • 1 tsp salt
  • 2 tsp sumac- optional
  • 2 eggs- whisked
Dipping Sauce
  • 1/4 cup whole egg mayonnaise
  • 1/4 cup yoghurt
  • juice of half a lemon
  • 2 tbsp capers roughly chopped - optional
  • 1 small handful of dill roughly chopped
  • 1 large sweet potato cut into chip size of your choice
  • salt 
  • olive oil

Method
 

  1. 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.
  2. Combine all of the sauce ingredients in a small bowl and stir to combine. Pop it in the fridge while you cook the chicken.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.