"I scatter them, roughly chopped, over my morning yoghurt and fruit bowl, and when I feel an attack of the munchies coming on, I try (although I often fail) to reach for a handful of them in place of something sugary. These nutrient-dense superstars are high on the list of nutritionists' favourite anti-inflammatory foods, and while all their health benefits are obviously terrific,"
"Put a chicken breast between two sheets of baking paper, then use a rolling pin to beat the chicken until it's about 1.5cm thick all over. Repeat with the remaining chicken breasts. Put the parmesan in a food processor and blitz until finely chopped. Add the almonds and blitz again until you have a coarse crumb. Transfer to a shallow bowl and stir in the lemon zest."
Nuts provide nutrient-dense, anti-inflammatory benefits and add rich, buttery flavour and texture to breakfasts and snacks. The recipe uses four small boneless, skinless chicken breasts, parmesan, blanched almonds, lemon zest, cornflour, eggs, dijon mustard, and oil. Each breast is pounded to about 1.5cm thickness, dusted in seasoned cornflour, dipped in an egg-and-mustard wash, then pressed into a coarse almond-parmesan crumb. The schnitzels are fried in 1cm of hot oil for five to six minutes per side until golden and cooked through. The dish serves four and is suitable for those avoiding gluten. Serve with lemon wedges.
Read at www.theguardian.com
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