Walnut & Pecorino Chicken Schnitzel

Serves 2

Walnut & Pecorino Chicken Schnitzel1 chicken breast cut into 2-3 slices
(horizontally) depending on thickness
1 cup of breadcrumbs
1 teaspoon of mixed herbs
1/2 cup of pecorino cheese, grated
1 cup of walnuts, finely roughly chopped
1 cup of plain flour
Egg mixture = 1 egg mixed with 3 tablespoons
of milk
20 grams of butter
1/3 cup of olive oil
Salt + Pepper

Preparing the Walnut-Pecorino crumb coating, you will need to have 2 flat plates. Firstly combine
the breadcrumbs, cheese, mixed herbs, walnuts and mix until combined and transfer on to a flat
plate. On another flat plate have your flour ready. Prepare your egg mixture in a deep bowl.

Season the chicken breast on both sides.

Coat each side with the flour lightly and set aside on a plate. Dip the chicken into the egg mixture,
allow the excess egg to run off. Coat with the breadcrumbs on both sides and with the palm of your
hands, press the mixture evenly and set aside on baking paper so it doesn’t stick. Heat the butter
and olive oil in large non-stick frying pan over medium heat. Cook for approx 3 minutes on each
side until golden brown and cooked through. Great with a green salad.

Note: Pecorino is a stronger italian cheese, if you prefer a lighter taste you can use Parmesan.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein