- Preheat oven to 245– 250°C.
- Place 1½ tbsp of oil on each of baking trays and spread to coat. Place the pistachios, almonds, and ground hazelnuts into the bowl of a food processor. Add the spices, salt and pepper. Process until the nuts have been reduced to very small pieces, but not ground to a powder. Place in a shallow bowl.
- Crack two eggs into a shallow bowl and beat well. Place the chickpea flour into a large freezer bag or a shallow bowl.
- Cut the chicken into as many pieces as you like and with your hands, dip into the chickpea flour to coat completely, shaking off any excess. Then dip the pieces into the egg and press them into the nut mixture to completely coat the chicken. Place on a large plate and set aside. Wash your hands with warm soapy water.
- Place the oil-coated trays in the oven and heat for 5 minutes. When they are hot, carefully remove one at a time and add the chicken, leaving a little room between each piece so they don’t touch. Return the pans to the oven and bake for 10 minutes.
- Using tongs, turn over the pieces and bake for another 5 minutes. Rotate the pans halfway through cooking so each pan has a turn on the bottom rack to ensure maximum crunchiness. Serve immediately.
My goal was to bake first, rather than frying these, and then see if I could come up with a gluten-free coating that everyone would love. This schnitzel is great cold too and perfect for after Passover when, if you’re like me, you’ll have leftover ground nuts. You can also use this baked method for schnitzel in breadcrumbs. Can be made ahead and frozen.
Recipes adapted from The Healthy Jewish Kitchen, Sterling Epicure