By Nikki van Wyk
- 100g Chicken breast
- 2 Crackerbreads
- Ina Paarman’s Lemon and Black Pepper
- 1 Tbsp. Lemon- or Lime juice
- A few drops of green tabasco (optional)
Flatten the chicken breast a little with a steak hammer. Season with lemon pepper and marinate in the lemon juice and tabasco for a couple of minutes.
Take two crackerbreads, place in a sandwich bag and crush with a cake roller. Not too finely. It looks and tastes better if it is still chunky.
Toss the chicken breast into the sandwich bag and cover completely with the crumbs.
Spray the airfryer tray with spray & cook and bake in pre-heated airfryer at 160 ̊ for about 15 minutes.
If you don’t have an airfryer you can fry the chicken in a frying pan that was sprayed with spray & cook.
Cook it until it is brown and crispy on both sides. Keep the heat on medium to prevent the chicken from burning on the outside, and still being raw on the inside.
Take the chicken out of the pan and serve it with the apple sauce and veggies of your choice.
Take 1 apple, peel and core, and grate it. Put it in a microwave dish, add 2 – 3 desert spoons of water, 1 sachet of sweetener and steam the apple in the microwave for about 5 minutes. (This can also be done on stove-top if you prefer).
Mash it with a potato masher or fork until smooth.
Serve the apple sauce with the Schnitzel, or add a little cinnamon and have it for dessert.