Living and Loving – August 2019

RECIPES AND STYLING

MARGIE ELS-BURGER

ASSISTED BY

NOMVUSELELO MNCUBE

PHOTOGRAPHY

DYLAN SWART

Low-carb chicken

schnitzel

Serves 6

YOU WILL NEED

FOR THE CARROT FRIES

4 carrots, peeled

Canola oil, for drizzling

FOR THE SCHNITZEL

½ cup ground almonds

½ tsp garlic salt

2 tbsp Pecorino

1 egg

4 chicken breasts, butterflied

FOR THE CHEESE SAUCE

¼ cup cream + extra

¼ cup cream cheese

2 tbsp butter

½ tsp mustard powder

½ cup Cheddar, grated

METHOD

1 For the fries, preheat oven

to 220°C. Remove the ends

of the carrots and cut into

quarters length-ways. Scatter

on a large baking tray. Drizzle

with oil and season with

salt. Bake for 5 minutes.

2 For the schnitzel, combine the

almonds, garlic salt and Pecorino

on a large plate. Season the egg

and dip in 1 chicken breast. Press

the almond mix on. Place on a

greased tray. Repeat with the rest.

3 Place schnitzels in between

the fries and drizzle with oil.

Bake for about 20 minutes

until golden and cooked.

4 For the sauce, heat the cream,

cream cheese, butter and

mustard on medium until melted.

Stir in the Cheddar, until melted.

Thin out with extra cream if

too thick. Serve immediately

with the schnitzel and fries.

family life

L&L | AUGUST 2019 | 83

TIP

Serve with

baby leaves

for adults.