Chicken Schnitzel And Slow Cooked Kale

• Chicken Schnitzel
• 4 chicken thigh fillets
• 1 1/2 cups almond meal
• 1/2 cup parmesan - grated
• 1 eggs
• 1/4 teaspoon salt
• ground black pepper
• Slow Cooked Kale
• 1/4 cup extra virgin olive oil
• 1 sweet red onion - thinly sliced
• 3 cloves garlic - chopped
• 1 sprig rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• grated black pepper to taste
• 500 grams kale - destalked and roughly chopped
• 1 teaspoon fresh lemon juice

1. Flatten the chicken thighs with a meat mallet.
2. Combine the almond meal with the parmesan in one bowl and whisk the egg, salt and pepper in another.
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. Turn several times repeating the pressing process until the fillet is well covered with almond meal.
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. For the Kale, pour the oil into a large pot and bring temperature up until the oil has become hot.
7. Turn down temperature to medium and add onion, garlic, rosemary, salt, pepper and cayenne. Stir until the onion has softened.
8. Add the kale and stir thoroughly. Cook for 30 minutes stirring frequently.
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. Serve immediately.

chicken, chicken thigh, almond meal, parmesan u grated, eggs, salt, ground black pepper, extra virgin olive oil, sweet red onion, garlic, rosemary, salt, cayenne pepper, black pepper, lemon juice

Taken from food52.com/recipes/30750-chicken-schnitzel-and-slow-cooked-kale (may not work)