Chicken schnitzel (gluten-free)

Definitely make extras for lunch!

You’ll need (serves 4):
1 cup almond meal
Zest of 1 lemon
1/3 cup finely chopped mixed herbs (sage, parsley and thyme)
2 tbsp finely grated parmesan (exclude on cleanse)
2 free-range or organic eggs, lightly beaten
1 tbsp milk of choice
1 clove garlic, crushed
Himalayan salt and ground pepper
2 organic chicken breast fillets, sliced in half lengthways
1 tbsp olive oil
lemon wedges (to serve)

In a large shallow bowl, combine the almond meal, lemon zest, herbs and, if using, parmesan.

In a separate large shallow bowl, whisk the egg, milk and garlic, and season with salt and pepper.

Dip the chicken into the egg mixture, then coat evenly in the almond mix.

Heat the olive oil in a large non-stick frying pan over a medium heat and cook for 3-4 minutes on each side or until the chicken is lightly golden and cooked through.

Serve with lemon wedges and cauliflower rice. Or with a big fresh green salad.

Thanks to Jessica Sepel for this recipe.