Seeded chicken schnitzel with green beans

Step 1/5

• 15 g cilantro
• 2 cloves garlic
• 2 tbsp lime juice
• 2 tbsp white miso paste
• 1 tsp agave nectar

• cutting board
• knife
• bowl (large)

Chop the cilantro. Mince the garlic. Add both to a bowl with lime juice, miso, and agave syrup. Mix to combine and set aside.

Step 2/5

• 3 tbsp coconut oil
• 500 g green beans
• chili flakes
• pepper

• frying pan

Add coconut oil to a large frying pan over medium-high heat. Add the green beans and fry until they start to bubble, approx. 10 min. Transfer beans to a bowl with the garlic mixture. Season with chilli flakes, salt, and pepper.

Step 3/5

• 2 chicken breasts
• 2 eggs
• 60 g panko breadcrumbs
• 40 g white sesame seeds
• 30 g black sesame seeds
• 1 tsp cayenne pepper

• plastic wrap
• rolling pin
• 2 bowls (small)

Halve each chicken breast. Place the cutlets between two sheets of plastic wrap and carefully flatten them with a rolling pin. Season cutlets with salt and pepper. In a small bowl, whisk the eggs with a pinch of salt. In another bowl, mix together panko, sesame, and cayenne pepper.

Step 4/5

• 60 g flour
• 3 tbsp vegetable oil

• rubber spatula

Dredge each cutlet in flour, followed by eggs, and then the sesame-panko mixture. Add oil to a pan over medium-high heat. Add chicken and let cook, approx. 2 - 3 min. on each side.

Step 5/5

• paper towels

Blot the schnitzel with paper towels to remove any excess oil. Serve with green beans and garnish with cilantro. Enjoy!

Enjoy your meal!