4 free-range chicken breast or thigh fillets

200 g (7oz) almond meal, plus extra if needed

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon chilli powder

2 teaspoons dried parsley

Sea salt and freshly ground black pepper

60 g (2oz) tapioca flour

3 organic free-range eggs

4 tablespoons coconut milk

400 ml (14oz) coconut oil

Coleslaw with Chervil Dressing, to serve (see recipe)

Lemon wedges, to serve

Place the chicken between two sheets of baking paper and pound with a meat mallet to 1 cm (1/3 inch) thickness. Combine the almond meal and dried spices in a shallow bowl and mix well. Season with salt and pepper and set aside. Place the tapioca flour in another shallow bowl. In a third bowl, whisk the eggs and coconut milk until well combined.

Dust the pounded chicken with the tapioca flour, shaking off any excess. Working with one piece at a time, dip the chicken in the egg mixture, then evenly coat with the almond meal mixture.

 

Heat the coconut oil in a large, deep frying pan over medium-high heat until it

reaches around 160°C (325F/Gas 3). (To test, place a tiny piece of chicken in the oil – if it starts to bubble around the chicken immediately, the oil is ready.) Shallow fry the crumbed chicken for 3-5 minutes on both sides, or until golden and cooked through. Remove the chicken from the pan and place on paper towel to soak up the excess oil. Season with salt and pepper. Serve the chicken schnitzels whilst hot with

the coleslaw and fresh lemon wedges.