Almond Crusted Chicken Schnitzel
I love using nuts and nut meals in a lot of the recipes I design. Almond meal is the perfect flour replacement for those on gluten free, sugar free, low GI and low carb diets.
When I was a little girl my Polish grandmother used to make me chicken schnitzel at least once a week as it was one of my favorite meals. She would lightly coat thin pieces of the chicken breast with a little arrowroot or corn flour then dip into lightly beaten organic eggs followed by wholemeal breadcrumbs and then cook them in her cast iron pan with a little olive oil until golden and crisp. My version is similar to my grandmothers, but in place of wholemeal bread crumbs I’ve used ground almonds mixed with a hint on lemon and parsley. This version lowers the carb content, increases the nutrients including Vitamin E, protein and fiber and makes it gluten free. Serve with steamed green vegetables and a good squeeze of lemon and enjoy.
I hope you enjoy one of my favorite meals as much as I do and don’t forget when buying nuts and nut meals, make sure to buy the unsalted natural variety and store them in the fridge to keep them fresh.
2 organic chicken breast fillets ( sliced in half widthways )
1 tablespoon arrowroot
1 organic / free range egg beaten
1 cup ground almonds
2 tablespoons parsley chopped
Steamed green broccoli to serve
In a bowl, combine almonds, the zest of 1 lemon and parsley.
Lightly coat the chicken breast in the arrowroot then dip into the egg mix followed by the almond mix. You should have 4 lovely pieces of lean chicken, coated in a lovely almond crumb. Cook over a low to medium heat in a pan using 1 tablespoon olive oil until lightly golden and chicken is cooked through. Serve alongside steamed green vegetables with a squeeze of lemon and enjoy.
NB: also lovely with a side of Napolitana.
Protein: 39 g
Carbs: 1.4 g
total fat: 24 g
saturated fat: 4.1 g