A tasty family staple.
To make the crumb mixture, add the almond meal, coconut flour, paprika, sea salt and pepper to a shallow bowl, mixing to combine.
Place the eggs into a shallow bowl and whisk. Place the arrowroot flour in a separate shallow bowl.
Dip each piece of chicken into the arrowroot flour, then egg mixture, then the crumb mixture. Make sure that they are evenly coated.
Pre-heat a large fry pan on medium-high heat with 1 tbsp olive oil.
Cook each schnitzel for 4-5 minutes on each side, adding a fresh tbsp of oil to each new round of schnitzels (cooking 4 at a time, depending on the size of your fry pan).
Set aside 4 of the schnitzels for the wrap recipe and first allowing to cool to room temperature then placing into a sealed container and refrigerating for up to 3 days.
Saute onion in 1 tbsp olive oil and 1 tbsp water in a large pot for 3-4 minutes.
Place the chopped potatoes into the pot with enough boiling water to cover. Add herbs and seasoning. Stir to combine ingredients.
Bring to the boil and turn down to simmer, cooking for 25 minutes, or until potatoes are soft.
Using a stick blender, or a potato masher blend or mash until smooth. Set aside.
Place rocket, mushrooms, tomatoes and olives in a bowl and combine. Add avocado, oil, vinegar, salt and pepper and mix well to combine.
To serve, place a piece of schnitzel on each of the 4 serving plates, with a generous scoop of mash and side salad.
Exclusive recipe by Lee Holmes from Supercharged Food.
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