Chicken Schnitzel and Cauliflower Mash

By Jessica Sepel
Serves  4
Preparation   10 mins
Cooking   20 mins
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  • 2 Lilydale Free Range Chicken Breast Fillets, sliced in half lengthways
  • 1 cup almond meal
  • zest of 1 lemon
  • ⅓ cup finely chopped mixed herbs (sage, parsley and thyme)
  • 2 tablespoons finely grated parmesan
  • 2 free-range or organic eggs, lightly beaten
  • 1 tablespoon milk of choice
  • 1 clove garlic, crushed
  • Salt and pepper
  • 1 tablespoon olive oil
  • Lemon wedges to serve

For the cauliflower mash 

  • 1 head cauliflower, chopped into florets
  • ½ cup milk of choice – I use almond milk
  • 1 tablespoon organic coconut oil or organic butter
  • Salt and pepper


  1. To make the cauliflower mash, in a pot of boiling water or a steamer, steam the cauliflower until very well cooked, approximately 10-15 minutes.
  2. In a food processor, add the cooked cauliflower, milk, oil or butter and then pulse/purée the mix. If it’s too thick, add a little water. Season with salt and pepper. Set aside.
  3. In a large shallow bowl, combine the almond meal, lemon zest, herbs and parmesan.
  4. In a separate large shallow bowl, whisk the egg, milk and garlic, season with salt and pepper.
  5. Dip the chicken into the egg mixture, then coat evenly in the almond mix.
  6. Heat the olive oil in a large non-stick frying pan over a medium-heat and cook for 3-4 minutes on each side or until the chicken is lightly golden and cooked through.
  7. Serve with lemon wedges and cauliflower mash.