Coconut Schnitzel and Guacamole

Chicken Schnitzel with Guacamole

• Ingredients

  SERVES 1
  
  150g free-range chicken thigh, breast, flattened into schnitzels
  1 free-range egg whisked
  1 tablespoon arrowroot flour or tapioca flour
  2 tablespoon's desiccated coconut or almond meal
  1/4 teaspoon sweet paprika or other favourite spice
  1/4 teaspoon dried herbs parsley
  1 tablespoon coconut oil for frying
  1/2 avocado, smashed
  1/4 teaspoon ground cumin
  1/4 teaspoon dried chilli flakes
  1/2 tablespoon lime juice
  1 cup fresh crisp leafy greens mixed lettuce
  1/2 tablespoon extra-virgin olive oil to drizzle
  1 tablespoon fermented vegetables to serve
  salt to season cracked pepper to season

• Method

  Heat your fry-pan over medium heat and melt the coconut oil ready for frying. Create three stations of mixing bowls: one for your arrowroot flour, one for your whisked eggs, and one for the desiccated coconut, dried herbs and spices of your choice.
  
  Flatten your chicken evenly, then press each schnitzel into the arrowroot flour, making sure to coat both sides well. Now transfer to the egg wash bowl briefly, making sure you get full coverage. Allow any excess egg wash to drip off before finally dunking in your crumbing combination.
  
  Place your coconut crumbed schnitzel in the hot fry pan and cook on each side for 4-5 minutes, making sure to get a lovely golden brown exterior and cooking through. Once cooked, remove from the heat and set aside to prepare your remaining ingredients.
  
  For the guacamole, combine the avocado with the cumin, chilli flakes and lime juice and some salt. Mash together well using a fork.
  
  Serve your schnitzel alongside your guacamole, a tablespoon of kraut and fresh lettuce greens drizzled with extra-virgin olive oil.