These almond crusted chicken schnitzel bowls are worth the time
Gluten Free | Dairy Free
This is a whopper of a recipe. There’s 4 different components that are all prepared separately, and it is more involved than most recipes I’ve shared – unless we’re talking food in bowls and then these Almond Crusted Chicken Schnitzel Bowls are just your average bowl meal when it comes to time and components. 😉
I think it’s well worth the time and effort and depending on the number of pans and ovens you have, you can either make everything in one go (it took me about 1.5 hours to get it all done and, on the table,) or split it up. The roasted chilli tomato sauce can be made in advance and stored in your fridge for up to a week until you’re ready. You may want to make it in a double batch and use it on everything – it’s that good.
The almond crusted chicken schnitzels can be made using almond flour or crushed up almonds. I tried both, they both worked and was torn between which was better. The almond flour almost seemed more flavorful while the crushed up almonds gave it a nicer crunch and texture. So pick whichever you prefer or have on hand.
In fact, most of the components can be prepped in advance, stored in the fridge and plated when you’re ready to eat. It’s a dish that can be served hot or cold and if you don’t have 5 mouths to feed in one go, it a good meal prep option.
Photography by Feige Lewin