almond and haloumi crumbed schnitzels
with creamed spinach
- 4 chicken schnitzels (600g)
- ¾ cup (90g) grated haloumi
- 1 cup (140g) natural sliced almonds, crushed
- 1 tablespoon thyme leaves, finely chopped
- sea salt and cracked black pepper
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- lemon wedges, to serve
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic, crushed
- 1 teaspoon finely grated lemon rind
- 1 teaspoon Dijon mustard
- 2 cups (500ml) unsweetened almond milk
- 2 x 200g bunches English spinach, rinsed and trimmed
- ½ teaspoon finely grated nutmeg
- Preheat oven to 240°C (475°F). Using a meat mallet, pound the chicken until 2mm thick. Set aside. Place the haloumi, almond, thyme, salt and pepper on a tray and toss to combine. Place the mustard and egg in a small bowl and whisk to combine. Working one at a time, dip the chicken into the egg mixture and press into the almond mixture to coat. Place on a lightly greased oven tray and set aside.
- To make the creamed spinach, heat the oil in a large non-stick frying pan over medium heat. Add the garlic, salt and pepper and cook, stirring, for 2 minutes. Add the lemon rind, mustard and almond milk and mix to combine. Bring to a simmer and cook for 6–8 minutes or until reduced. Add the spinach and cook for 1 minute or until wilted. Sprinkle over the nutmeg. Set aside and keep warm.
- Place the schnitzels in the oven and cook, turning halfway, for 5 minutes. Serve the schnitzels with creamed spinach, pepper and lemon wedges. Serves 4
Photography: Ben Dearnley
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