ALMOND-CRUSTED SCHNITZEL WITH APPLE SLAW

My Cellar

Serves 4

2 cups (500 ml) finely shredded red cabbage

2 cups (500 ml) finely shredded green cabbage

1 apple, julienned

½ tsp (2.5 ml) honey

1 tsp (5 ml) apple cider vinegar

1 tsp (5 ml) Dijon mustard

2 tbsp (30 ml) olive oil

salt and pepper, to taste

4 chicken breasts, butterflied (A way of preparing meat by carefully slicing in half, lengthwise, but keeping attached along one side)

1 cup (250 ml) grated parmesan

3 cups (750 ml) fried pork rinds

1 cup (250 ml) almond meal

1 tsp (5 ml) baking powder

2 eggs

3 cups (750 ml) sunflower oil

1 lemon, cut into 4 wedges

¼ cup (60 ml) chopped parsley leaves

In a large bowl, combine cabbage and apple.
In a small bowl, mix together honey, vinegar, Dijon and olive oil. Season with salt and pepper, pour over cabbage mixture and toss to coat. Chill until ready to serve.
On a cutting board, place each chicken breast between 2 layers of cling wrap. Using a meat mallet or rolling pin, pound cutlets until about ½-in (1.25 cm) thick and as even as possible.
In bowl of a food processor, pulse pork rinds until finely ground, or place in a plastic freezer bag and pound with meat mallet or rolling pin until finely ground.
In a shallow bowl, whisk together parmesan, ground pork rinds, almond meal and baking powder. In another shallow bowl, briefly beat eggs.
In a large cast iron pan, heat oil to 330 F (165 C).
Dip a chicken breast into egg mixture, coating all sides. Then dip into “crumb” mixture, again ensuring thorough coating. Shake off any excess and gently lower into hot oil. Cook for 3 to 4 minutes per side, or until internal temperature reaches 165 F (74 C). Remove to a cooling rack and immediately season with salt. Repeat with remaining chicken breasts.
Plate chicken with cabbage slaw on top and garnish with lemon wedges and parsley.