Who doesn’t love this pub classic meal? This healthy alternative version make it all the more appealing!
Set the grill to medium-high.
Cut your tomatoes in half, then slice a small V to remove the core.
Place them on a roasting tray with the skin facing upwards, and grill for 10 minutes. The skin should blister and blacken a little. Remove and set aside to cool.
Turn off the grill, and preheat the oven to 180 degrees Celsius.
In a bowl, coat the potato wedges in olive oil. Strip the rosemary leaves from the stalks and add to the bowl. Toss to combine, then season.
Meanwhile, pound the chicken breasts with a heavy rolling pin or similar until they are half an inch thick.
Beat the eggs in one bowl, and combine the almond meal and oregano in another.
First coat the chicken breasts in egg, then the almond meal ‘crumb’. Place to one side.
Place the wedges on one baking tray, and the schnitzel on another. Both go into the oven now, but you may want to give the schnitzel a quick spray with olive oil first. This helps it turn golden, but if you’re being super health conscious you might prefer to avoid this altogether—it’ll just mean your schnitzel isn’t quite as pretty!
Bake the schnitzel for 20 minutes or until cooked through, then place to one side. The wedges will take another 5-10 minutes.
While you wait, remove the skin from the tomatoes, and then place them into a blender or food processor. Add the paprika, chilli, olive oil, garlic, salt, and pepper.
Place the coriander seeds in a small, dry saucepan over a medium heat and cook for 1-2 minutes or until fragrant. Leave to cool slightly, then add to the blender.
Blitz your sauce ingredients until smooth.
Serve the schnitzel with the wedges and smoky tomato sauce. Keep one schnitzel for inclusion into lunch tomorrow.
This healthy chiken can be used in other meals, like chicken bugers.
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