Chef Ray – Pistachio-Crusted Chicken with Spicy Aioli
This is chicken Schnitzel that is better than normal.
From: Evans, Pete (2015) Fast Food for Busy Families – More than 100 quick & easy Paleo Recipes Macmillan
- 800g chicken breast fillets, cut lengthways into 2.5cm strips and patted dry with paper towel
- 1 cup pistachio nuts
- 1 cup almond meal
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1½ teaspoons chilli flakes (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt and freshly ground black pepper
- 2 eggs
- 2 tablespoons coconut cream or almond milk
- 100g tapioca flour
- coconut oil or other good-quality fat, for frying
- lemon halves, to serve
- 150g Aioli
- ½ teaspoon harissa paste or to taste
- ½ teaspoon finely chopped preserved lemon zest
- To make the spicy aioli, mix together the aioli, harissa and preserved lemon. Set aside until needed.
- Blitz the pistachios to a fine crumb in a food processor. transfer to a shallow bowl, add the almond meal, parsley, chilli flakes (if using), garlic powder, onion powder, a pinch each of salt and pepper and mix well.
- Place the eggs and coconut cream or almond milk in a shallow bowl and whisk well. Place the tapioca flour in another shallow bowl.
- One by one dust the chicken strips in the tapioca flour, shake off any excess flour, dip in egg mixture and then coat in the nut crumb mixture, making sure you cover the entire chicken strip thoroughly. If there are areas that are not entirely coated, simply dab a little more egg mixture onto the dry spot and coat again with the nut crumbs.
- Heat the oil or fat in a large frying pan over medium-high heat. Add the crumbed chicken strips, in batches, and cook for 2½-3 minutes on each side until golden brown and cooked through. Drain on paper towel. Allow to cool slightly before serving. Season with salt, if needed.
- Serve the pistachio-crusted chicken with the spicy aioli and some lemon cheeks on the side.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
For more great recipes like this get Paleo Pete’s Family Food cook book.
Pete Evans knows that most of us don’t have hours to spend in the kitchen making meals that are good for us and that taste great too. We want food that nourishes us, but that is also easy to make (and that the kids might eat!).
The key is using herbs, spices, nuts and good fats to bring bold flavours and textures to even the simplest dishes. In Fast Food for Busy Families, Pete shares more than 100 of his favourite no-fuss meals for people on the go. This is fast food as you have never seen it before: fresh, delicious, nutrient-dense and ready in minutes.
Pete has you covered for breakfasts, lunches and dinners, and shows you quick ideas for those times when it’s hard to keep things healthy: for snacks, treats, barbecues and when entertaining. There are also tips for cutting down your time in the kitchen so that you can spend more time enjoying your meals with the people you love. All of his recipes are full of fresh vegetables, ethically farmed meats and offal, sustainable seafood, nuts and seeds, and completely free from grains, dairy, refined sugar and legumes.
It’s never been so easy to eat well, and look and feel amazing!