1kg chicken breast fillets
100g parmesan, diced
100g raw almonds
40g (1/4 cup) pepitas
1/3 cup tightly packed continental parsley leaves
100g (3/4 cup) arrowroot or plain flour
1 tablespoon sesame seeds
1 teaspoon salt
2 eggs, beaten
1 tablespoon cold water
oil for shallow frying
fennel and apple salad to serve
Cut each chicken breast fillet in half lengthways so that each fillet is thin or pound lightly with a meat mallet for a thinner even schnitzel; refrigerate until needed.
Insert the Mini Bowl with the “Mini Multi Blade” into the bowl. Add the parmesan. Close the lid and press PULSE for 5 seconds. Repeat three or four times until parmesan is finely grated. Remove Mini Bowl and set aside.
Insert the “Multi Blade” into the bowl and add whole almonds, pepitas and parsley. Close the lid and press PULSE for 5 seconds, open lid and scrape down sides. Repeat until almonds are ground to a fine crumb and parsley is finely chopped.
Combine ground almonds and parsley, grated parmesan, ¼ cup of the flour and sesame seeds into a large bowl and mix well. Tip onto a large flat plate.
Combine remaining ½ cup flour and salt onto a second flat plate and whisk eggs together with cold water and pour into separate shallow bowl.
Coat chicken fillets lightly in flour, shaking off any excess. Dip into egg wash and then into crumb. Press crumb gently onto chicken so that it is evenly coated. Repeat with remaining chicken, flour, egg and crumb and set aside.
Heat oil in a large non-stick frying pan over medium heat and cook chicken in batches for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Serve hot with a fennel and apple salad.