A simple dinner with crispy chicken, oven-baked sweet potato chips and a fresh garden salad.
Amine and Salicylate Notes
Amine & Salicylate Notes
- Fresh chicken: generally lower in amines particularly when fresh and cooked soon after purchase.
- Sweet potato: may contribute salicylates, so portion size can be adjusted according to individual tolerance.
- Lettuce: generally one of the gentler salad choices.
- Cucumber: contains salicylates; peeling may make it more suitable for some people.
- Tomato: can be a more significant food-chemical trigger and may contribute salicylates, amines and natural glutamate.
- Breadcrumbs, flour, cooking oils and dressings can vary considerably, so choose versions that suit your individual needs.
Friendlier option: For a gentler salad, use mainly lettuce and peeled cucumber, and reduce or omit the tomato according to tolerance.
Ingredients
Chicken Schnitzel
- 2 chicken breast fillets
- ¼ cup plain flour or suitable gluten-free flour
- 1 egg, lightly beaten
- ¾ cup breadcrumbs or suitable gluten-free breadcrumbs
- Salt, to taste
- Oil for cooking
Sweet Potato Chips
- 1 large sweet potato
- 1–2 tablespoons suitable oil
- Salt, to taste
Garden Salad
- 2 cups lettuce, roughly chopped
- ½ cucumber, sliced
- 1 tomato, cut into wedges
- Suitable dressing, optional
Method
- Prepare the sweet potato chips.
Heat the oven to 200°C fan-forced. Cut the sweet potato into traditional chip-shaped batons. Toss with a little oil and salt, then spread on a lined baking tray. - Bake for 25–35 minutes, turning once, until tender and lightly golden.
- Prepare the chicken.
Slice each chicken breast horizontally or gently flatten between baking paper so the pieces are an even thickness. - Place the flour, beaten egg and breadcrumbs in three separate shallow bowls.
- Coat each piece of chicken first in flour, then egg, then breadcrumbs.
- Heat a little oil in a frying pan over medium heat. Cook the schnitzels for about 4–5 minutes on each side, or until golden and cooked through.
- Make the garden salad.
Combine the lettuce, cucumber and tomato in a bowl. Add a suitable dressing if desired. - Serve the chicken schnitzel with the sweet potato chips and garden salad.
