THERMOMIX: Seeded schnitzel

 

I haven’t made this chicken since I first tried it for the TEST KITCHEN back in February… and I am not sure why.  I whipped it up with a salad in less than 20 mins tonight… it is so tasty and so easy it is going on my dinner rotation.  (Can be made using a Thermomix or a regular Food Processor)

 

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This week in the Test Kitchen, I was tempted by a new Donna Hay recipe.  It didn’t look as great as hers (obviously), but I loved the flavours, and it was surprisingly easy to make as there was a healthy crunchy crumb, without the usual flour/egg messy fingers crumbing process.

 

 

INGREDIENTS  

4 x 200g chicken breasts, halved lengthways

2T olive oil

lemon wedges to serve

Spiced Seeded Crumb

40g almonds

2T sesame seeds

1 tsp chia seeds

35g sunflower seeds

2 tsp ground cumin

20g finely grated parmesan, plus extra to serve

1 tsp sea salt flakes

1T flat leaf parsley

 

CONVENTIONAL METHOD

Place all  crumb ingredients (except parsley) into a food processor and pulse to a coarse crumb. Add parsley and stir to combine.

 

THERMOMIX METHOD

Place all crumb ingredients (except parsley) into Thermomix and pulse to a coarse crumb. Add parsley and stir to combine.

 

Preheat oven to 200C.  Divide the chicken between 2 baking trays lined with baking paper and sprinkle with crumb mixture. Drizzle with olive oil and roast for 10-15 mins or until golden and cooked through.

Serve with extra parmesan and lemon wedges.

 

 

 

Test Batch

 

 

 

 

Original recipe and image courtesy of Donna Hay Magazine

 

 Recipe from Donna Hay Magazine – special issue, Fresh + Light
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