ALMOND CHICKEN BREASTS
6 Chicken Breasts
1 cup Milk
½ teaspoon curry powder
¼ teaspoon nutmeg
½ teaspoon salt, pepper
½ teaspoon dry English Mustard
pinch of dried mixed herbs
2 teaspoon oil
8 tablespoons finely chopped almonds
Plain flour, seasoned
2 extra tablespoons oil
30 grams butter
Soak the chicken breasts in the milk mixed with curry powder, nutmeg, salt, pepper, mustard and mixed herbs, in fridge for 24 hours. The next day drain. Beat the egg and 2 teaspoons of oil together. Mix breadcrumbs and almonds. Dip the breasts in flour first, then egg, then breadcrumbs and almond mixture. Heat together the oil and butter in a large pan and fry the chicken breasts until golden brown and tender. Serve immediately.
This recipe was a brand new one that I have never made before. It appealed to me at the moment because we were following "The Flat Belly Diet" back in January and as this has almonds coating it, it is a great source of MUFAs, as recommended by the diet.
I was a little unsure as to whether the kids would like it, as I have never marinaded chicken breasts in milk before and I wasn't sure how it would turn out. As you can see by the plate though, I made sure there was a generous helping of mashed potato on th ekids plates as that is something that will get eaten no matter what. The motto for our house is that any new recipe should be served with either mashed potato or some type of pasta so at least the younger kids will be guaranteed to eat at least part of their meal lol.
In this case I shouldn't have worried. This schnitzel was divine. Marinading it in the milk made it so moist and juicy, it was just beautiful. The kids all loved it. Next time I make it I will probably add a few more almonds as naturally cutting the breasts in half gave me 12 schnitzels rather than the six and due to a lack of time I wasn't able to slice up more almonds.
This meal fed 8 of us for dinner and then the next day we all had a chicken schnitzel sandwich with salad for lunch......I love meals that leave enough for left overs!!