Almond Meal Crusted Chicken Shnitzel

• 2 chicken breasts (sliced in half length wise and beaten with a kitchen mallet if you have one)
• 2 tablespoons arrowroot
• almond meal (about 1-2 cups depending on how your crumbing goesa )
• 2 organic free range eggs (beaten)
• lemon, to serve

1. Coat the chicken pieces in the arrowroot, then dip into egg mix followed by almond meal.
2. Heat your pan and add some coconut oil.
3. Cook the chicken pieces until they are lovely and golden and the chicken is cooked through.
4. Serve with a big squeeze of lemon juice alongside steamed veggies, a big salad, vegetable ratatouille whatever you like.
5. This time I served with a big green salad and added some slow roasted mini roma tomatoes, asparagus, feta and avocado.
6. To roast the tomatoes toss halved mini roma tomatoes in some olive oil, salt and pepper.
7. Lay them out skin side down on a tray lined with baking paper and bake for about 35 minutes or until they are cooked to your liking.
8. A delicious way to add flavour to your salads.

chicken breasts, arrowroot, almond meal, range eggs, lemon

Taken from www.food.com/recipe/almond-meal-crusted-chicken-shnitzel-510688 (may not work)