My husband likened my creamed kale to a green turd but promptly changed his tune when he tasted it!
6 chicken thighs (flattened between glad wrap and bashed with a rolling pin or mallet)
2 cups panko breadcrumbs (blitzed in the food processor)
1/4 cup finely grated parmesan cheese
2 eggs (whisked)
1 cup plain flour
1/4 cup olive oil
1 large bunch curly kale
1 tbs olive oil
2 garlic cloves, finely chopped
1/2 cup sour cream or Greek yoghurt
sea salt and pepper to taste
After you’ve bashed the chicken flat. Put out 3 bowls and fill one with panko and parmesan and give it a mix and fill the other with flour and then the other with the egg. Dredge each chicken thigh in flour, then egg and then panko and parmesan.
To make the creamed kale, shred the leaves from the stalks. Bring a large pot of salted water to boil and add the kale leaves. Push the kale down to completely submerge it. Simmer for 10 minutes and the drain. Once cooled and drained, shred the kale finely in a food processor. In a seperate medium saucepan sauté the garlic in the olive oil for a minute and then add the kale and the sour cream and stir to heat through.
Heat the 1/4 cup of olive oil in a large non stick frypan and cook the schnitzels for 3- 4 minutes on each side or until golden brown and cooked through.
Serve with schnitzels topped with the creamed kale and wedges of lemon.