Chicken Schnitzel with Crunchy Salad

COOKING TIME: 16 minutes



  • 4 Chicken Schnitzels from Red Lea Chicken
  • 6 tbsp oil, eg. Rice Bran
  • 100gm Flaked Almonds
  • 1 pkt Bean Sprouts
  • 1 punnet Snow Pea Sprouts
  • 1 punnet Mung Beans
  • 1 punnet Alfalfa
  • 1 Garlic Clove, crushed
  • 2 tsp Ginger, finely chopped
  • 2 Lemons, juiced
  • 60 ml Extra Virgin
  • Olive Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Sweet Chilli Sauce


  1. Heat a dry pan to a medium heat, then add the almonds. Gently stir with a wooden spoon until golden brown. You will need to keep a close eye as they can burn quickly.
  2. Remove almonds from the heat into a medium bowl and set aside.
  3. Return the pan to a medium high temperature with the oil. Cook the chicken for 10 to 12 minutes, turning every 3 minutes.
  4. Meanwhile, combine the toasted almonds, bean sprouts, mung beans, snow pea sprouts and alf alfa.
  5. In a small bowl, combine the garlic, ginger, lemon juice, olive oil, soy sauce and sweet chilli sauce.
  6. Combine the salad with the dressing and serve with the crispy schnitzels.