A very nutritious and delicious version of the classic chicken schnitzel
Creating this recipe was a pleasant surprise; I wasn’t sure if the hemp seeds would still give you that same delicious crunch you get when cutting into a regular schnitzel, but they did not disappoint! The halloumi was also a great addition, being so punchy in flavour it complemented the nutty hemp seeds marvellously.
Breadcrumbs / regular schnitzels are not bad. Not at all. You don’t have to swao them for something else, like hemp seeds or almond meal, I just like experimenting with recipes and flavours and wanted to give this a try!
There are two different options that you can do
- Store the entire meal in an airtight container in the fridge for up to 5 days
- Freeze some of the cooked or raw schnitzels for an easy meal another day
Haloumi and Hemp Seed Crusted Chicken Schnitzels
- 500 g chicken breast
- 100 g halloumi grated
- 1 cup hemp seeds or almond meal
- 1 1/2 tbsp thyme chopped
- 1 pinch salt
- 1 pinch pepper
- 1 egg
- 1 tbsp dijon mustard
- 1 kg potato
- 5 cups mixed vegetables e.g. 3 cups broccoli and 2 cups of beans
- Preheat oven to 240c. Cut the potato into wedges. In a small bowl coat the potatoes with the olive oil and place on a lined baking tray and bake for 35-40 minutes
- Cut the chicken breasts into 5 thin portions. In a bowl mix together the halloumi, hemp seeds, thyme, salt and pepper. In a separate bowl whisk the egg and mustard.
- Dip a chicken piece into the egg mixture and coat both sides. Transfer to the halloumi bowl and coat both sides. Then place on a lined baking tray.
- Repeat step 4 for the remaining chicken pieces and then place on a lined baking tray and bake for 20 minutes, turning halfway.
- Microwave or steam the green vegetables and serve with the schnitzels and roast potatoes
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