I grew up in a house that ALWAYS had schnitzel in a container in the fridge. Sometimes you just want to eat comfort food and you know I’m all about making healthier versions of traditional recipes. This schnitzel is made with almond flour instead of Breadcrumps, so it is gluten-free, paleo and low-carb! You can make it in a pan or in the oven – just mark sure to season it up GOOOOD – that’s the trick to amazing schnitzel. Ps – it’s Passover Friendly
Healthy Chicken Schnitzel
Serves: 4
INGREDIENTS
2 large chicken breasts
2 eggs beaten
1.5 cup almond flour
Optional: 2 Tbsp sesame seeds
2 tablespoons fresh or dried parsley
1 tsp garlic powder
1 teaspoon sea salt + freshly ground pepper
1 teaspoon sweet paprika
INSTRUCTIONS
1. If making in the oven: preheat oven to 400F. Line a baking sheet with parchment paper or place a wired rack on top of a baking sheet and spray with oil.
2. If making in a pan: heat a pan over medium heat and add 1-2 tbsp of natural oil (I like avocado oil).
3. Pound chicken breasts until thin and slice into desired size.
4. Prepare 2 large shallow bowls. one with beaten eggs, I season with some salt and pepper. The other one with the almond flour, sesame seeds, parsley, salt, pepper and paprika.
5. Place breasts in egg and toss until they’re all coated.
6. Then one by one, dip in almond flour mixture. Press down so it sticks and make a thick layer. Flip and coat other side. Wash your hands between each breast so the mixture doesn’t clump.
7. Oven baked: place coated breast on prepared baking sheet and repeat with the remain breasts. Bake for 15 minutes on the middle rack of your oven.
8. Pan: place coated breasts in pan and let cook for about 3 minutes per side. Check to make sure the pan isn’t too hot because almond flour can burn easily!
9. Remove from the oven or pan and serve with your favourite dip! I love making a spicy honey, with honey and sriracha, to dip my Schnitzel in.
Enjoy
Xo
A