Chicken Schnitzel

This recipe for chicken schnitzel has been adapted from a Karen Martini recipe. What attracted me to the recipe was the extra seeds in the crumb — a great way to add variety to your diet, which is great for your microbiome.

If egg is a problem for you, just use a goat or sheep yoghurt prior to crumbing, as it will help it stick like the egg does.

It's gluten free, A1 dairy free, and can be dairy free if desired.

What I love about this recipe is that everyone in the family will love it, and it's perfect for leftovers — I often have it on spelt bread with Kashkaval sheep cheese and lettuce the next day for lunch.

It was also a menu item at our recent Cooking for Good Gut Health Workshop, and everyone loved it.

You'll need

• 4 chicken thigh fillets, flattened a little (with your hand is easy)
• ¼ cup sunflower seeds
• ¼ cup pepita seeds
• 1 tablespoon coriander seeds, crushed a little
• 1 cup gluten free panko breadcrumbs
• ¼ cup hemp seeds
• ⅓ cup goat or sheep yoghurt, or egg whisked up

Method

Combine the sunflower seeds, pepitas, coriander seeds, panko breadcrumbs and hemp seeds together in a bowl. Put the yoghurt or whisked up egg onto a dinner plate and spread it out. Coat your chicken thigh fillets with the yoghurt or egg wash, then dip them into the crumb mix. Heat oil in a pan and cook until golden.

Serving ideas

• Serve with veggies or salad
• Have any leftovers on a sandwich with Kashkaval sheep cheese and lettuce