I’m basically using the term ‘superfood’ in jest right now. What does it even mean anyway? I’m using it to mean ‘full of lots of extra goodness. Extra being the key word because this golden flaxmeal, pumpkin seed, hemp seed and steel cut oat crumb is definitely extra.

It’s full of crunchy texture so you don’t need to fry it to get that crispy exterior you want in a schnitzel. It just get’s baked in the oven and you’re done. The golden flaxmeal gives it a lovely golden colour but you could finish it in a light oiled pan to up the golden factor if you want to.

The crumb is really simply seasoned with just flat leave parsley, salt, pepper and little touch of chilli flakes. I love serving it with a wedge of lemon and a dollop of pesto but any you could top it any way you please. A crunchy slaw on the side is also a killer idea. Or a pile of greens.

The other option would be to make an epic sandwich like the broccoli pesto (recipe coming soon!) and mozzarella one pictured below.

I get that some of the ingredients in this area little left of centre. If you don’t want to make it gluten free you could swap any one of the ingredients for bread crumbs. Almond meal would also make a good sub for the flaxmeal or hemp seeds. The hemp and flax do make it extra rich in omega 3’s and that’s always a win for your brain.

Serves 2

Ingredients

2 small free range chicken breasts (approx 150g each or 1 large one butterflied)

3/4 cup oats (steel cut or whole rolled oats will both work, steel cut gives extra crunch)

1/4 cup pepitas

1/4 cup golden flaxmeal

2 Tbs hemp seeds

1/4 cup flat leaf parsley

1/4 tsp salt

1/4 tsp freshly ground pepper

1/4 tsp chilli flakes

1/2 cup gf plain flour (chickpea, potato etc will work. Don’t use coconut flour)

1 large egg, lightly beaten

1 lemon to serve

Directions

Preheat oven to 200 degrees celsius and line a baking tray.

One at a time, place the chicken breast between two sheets of parchment paper and beat with a pestle or rolling pin to flatten. You want it 5mm-1cm thick.

Place the oats, seeds, flaxmeal, parsley, salt, pepper and chilli flakes in a food processor and pulse until the pepitas have broken up to resemble the steel cut oats in size and everything is well combined.

Prepare 3 shallow bowls. Place the egg in one, lightly season it. In another put the plain flour and in the third put the crumb mix.

Take one beaten chicken breast and coat in the flour. Shake off excess and place in the egg. Turn to coat evenly and transfer to the crumb. Turn to coat and then firmly press the second side into the crumb. turn and repeat. Transfer to your prepared tray and repeat with the second breast.

Cook for 10 minutes in the oven, turn the schnitzels and then cook for a further ten minutes. If you would like it to look more golden, lightly oil a pan and cook the schnitzel for 2 minutes each side to finish.

Serve the schnitzel with a sprinkle of sea salt and lime wedges. And maybe a dollop of pesto!

HH. x