Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Baked Chicken Schnitzel with Paprika and crunchy Leek salad - Salt Free
A classic no stress recipe
2 x Chicken Breasts
2 x Eggs
2 x Cups breadcrumbs
Olive Oil – best quality
4 x Teaspoons, Spice Road Spices Mediterranean Spice Blend.
2 x Teaspoons of Sweet Paprika. Refer note.
Mineral Salt – Similar to Himalayan or 424 Dead Sea Salt
2 x Fennel bulbs
Slice the chicken breasts down the middle to give two pieces. Then on a firm cutting board cover the chicken with plastic cling wrap and lightly flatten to, say 2-3cm and lightly coat with flour.
Whisk the eggs in a medium bowl. In a separate bowl add the breadcrumbs and mix with the Mediterranean Spice Blend and the Paprika to give a nice colour. Then dip each chicken piece, firstly into the eggs, then the breadcrumbs. Lightly press down on the breadcrumb coating to give an even covering and refrigerate for at least 30 minutes to allow the flavours to infuse the chicken
Important: Allow the Chicken to return to room temperature and sprinkle or spray the Olive Oil evenly over the chicken and bake at 180c for 10 minutes then turn over and again, sprinkle or spray with the olive oil and bake for another 8 minutes or until firm.
Notes. For a richer, smoky flavour use Smoked Paprika.
Fennel Salad. Slice the fennel bulbs into two or quarters if you prefer and break into “moon” style pieces. Toss in a little olive oil, add salt and pepper and for a special taste, sprinkle toasted black sesame seeds over the salad. The black sesame seeds give a nice colour and flavour contrast, however, white sesame seeds will give the same taste.
To BUY the Mediterranean Spice Blend and Paprika go to www.spiceroadspices.com.au and click SPICE BLENDS and SPICES.