Want a low carb, paleo, gluten free version of chicken schnitzel? Well here it is. You don't have to give up your favourite foods when you alter you diet to accommodate for your food sensitivities or weight loss goals. You just have to find better alternatives! There's always a way...
This recipe uses almond meal instead of bread crumbs and it tastes absolutely amazing. You still get the crunch, you just don't get the gluten or the excess carbs.
It actually makes the meal far more nutritious too, with almond meal delivering you a whole heap more on the nutrient front than cheap, white bread crumbs. 1/4 cup of almond meal has 6 grams carbs, as opposed to bread crumbs with 19.5 grams. Almond meal also has 3 times the amount of fiber, and double the amount of protein!
Serves: 2, Time: 15 minutes.
250 grams chicken breast, thighs or tenders
1 large egg, whisked
1/2 cup almond meal
2 tsp fresh rosemary
1/2 clove crushed garlic
1 tbsp butter
Flatten the chicken by pounding it between two pieces of baking paper.
Mix together the almond meal, finely chopped herbs, the zest of one lemon, garlic, and a generous amount of salt and pepper.
Dip one piece of chicken in egg, allowing the excess to drain off, and then coat with the almond mixture, pressing it onto the fillets, making sure there is a good coating.
If you have time, place the schnitzels in the fridge for 30 minutes or longer to firm up.
Heat butter in a large frypan and gently cook each schnitzel for about 10 minutes on each side, until golden brown.
Serve with a side salad of your choice or steamed vegetables.