Chicken Schnitzel And Slow Cooked Kale

1. 1

   Flatten the chicken thighs with a meat mallet.

2. 2

   Combine the almond meal with the parmesan in one bowl and whisk the egg, salt and pepper in another.

3. 3

   Dip the fillets into the egg mixture, coating them entirely. Then repeat the process by coating with the almond meal mixture, pressing the fillet into the mixture.

4. 4

   Turn several times repeating the pressing process until the fillet is well covered with almond meal.

5. 5

   Heat a deep frying pan with oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side.

6. 6

   For the Kale, pour the oil into a large pot and bring temperature up until the oil has become hot.

7. 7

   Turn down temperature to medium and add onion, garlic, rosemary, salt, pepper and cayenne. Stir until the onion has softened.

8. 8

   Add the kale and stir thoroughly. Cook for 30 minutes stirring frequently.

9. 9

   Then bring up the heat and add the lemon juice and fry stirring thoroughly for a minute, until the edges of the kale have become crisp and browned.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.