Little Crispy Chicken Pieces with Chopped Salad
Serves: 2
Time: 30 mins
These little crispy chicken pieces are basically finger size pieces of chicken schnitzel which are in a gluten free crumb (brand - organ). If you are time poor you may wish to cut down the prep and cooking time and do large chicken schnitzels instead.
Leftovers
Turn the leftovers into a chicken sandwich or a salad
What you'll need
Have As A Snack
Mung beans are a great plant based protein and are packed full of nutrients, so don't let the leftovers go to waste, have them as a snack on the go.
2 chicken breasts skin off
2 eggs
1/4 cup of gluten free flour besan or similar
1 cup of gluten free bread crumbs
1/4 bunch of flat leaf parsley
1/2 packet of mung beans
2 large tomatoes
1 small cucumber
1 avocado
1/2 bunch of radishes
1 lemon
1 pomegranate (if you can’t find fresh an alternative is frozen)
From the Pantry
olive oil for frying
salt and pepper
1/2 teaspoon approx dijon mustard
1/2 teaspoon approx honey
2 tablespoons olive oil
mayo
Optional Extras For Lunch
mayo
wraps/sandwhich bread
sliced cheese
Feeding Four?
1 have added 1 extra chicken breast and 1 avocado an xtra tomato in the feeding four shopping list, and you will want to use the whole bunch of radishes, top up breadcrumbs if necessary.
Prep and Cook
Prep Salad
Chop your radishes up into small squares.
Roughly chop half of your parsley and place in a mixing bowl, then finely chop the rest of your parsley and set aside in a small dish.
Dice your tomatoes and add to the salad bowl.
Dice cucumber and add.
Peel and dice the avocado and add to the bowl along with your mung beans.
Deseed your pomegranate and then pat dry the seeds with a paper towel and add to the rest of the salad.
Make Dressing
Squeeze half your lemon into a small mixing jug. Add the mustard, honey and olive oil, season well with salt and pepper and mix to combine.
Do not dress the salad yet.
Got citrus?
If yor feeling naughty a little mayo with a fresh squeeze of lemon works really well to dip the chicken in.
Prep Chicken
Slice each breast on a diagonal slices about as thick as your little finger.
In 3 separate dishes you will need
the flour with a pinch of salt and pepper
your eggs whisked
your breadcrumbs mixed with the finely chopped parsley
Now dip each piece of chicken into the flour, then the eggs, then press into the crumbs and repeat until all your chicken has been crumbed.
Fry Chicken
You will work in batches so what you need is a fry pan with enough oil to completely coat the base of the pan and a touch more. You will also need a tray lined with paper towels or an oven rack.
Heat your pan up to a medium to high temperature.
When your pan is hot enough the oil will sizzle when you drop a breadcrumb in.
Fry each piece of chicken on each side for a minute until lightly golden brown. Turn over and do the other side for a minute. I then do 1 more minute on the other side (my pieces of chicken are relatively thin but I find it is a good idea to get in the habit of checking your chicken to make sure it is cooked so go for the fattest looking piece and slice into the center to check).
Repeat till all chicken is fried.
Plate it Pretty
Dress the salad and toss with some sea salt and cracked pepper.
Use a spoon to make a half moon shape around one side of both your plates then stack your chicken pieces inside that moon. Serve with a wedge of lemon and a sprinkling of sea salt over the chicken.
Enjoy!
Lunch tomorrow
Lunch time is when I’m quite relaxed about eating carbs so we are having chicken sandwiches with lettuce, mayo and cheese. If you would prefer the less carb option do the same but in wraps.