Almond-Crusted Chicken Schnitzel

Almond-Crusted Chicken Schnitzel

Ok so my last recipe was a carb loaded salad. Yummy and perfect for a post workout meal, that’s for sure, but not your everyday salad if you are watching your carb intake – and I do watch it! When I spotted this recipe in the latest issue of Women’s Fitness I knew it was going to be a winner. I love that instead of the classic flour and breadcrumbs they used ground almonds to make these chicken schnitzels. Brilliant idea right? Using almond meal keeps the carbs to a minimum (1.4g per serving!) and works perfectly well. Who needs breadcrumbs anyway?

I hope you’ll enjoy this recipe as much as Solal and I did! I served it with mashed cauliflower and it was delicious.

Enjoy your weekend!

Almond-Crusted Chicken Schnitzel

Almond-Crusted Chicken Schnitzel

51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Serving Size: 1 schnitzel (1/2 breast)

Recipe from Women's Fitness magazine

Cal: 384 - Protein: 39g - Fat: 24g - Carbs: 1.4g - Fiber:2.6g - Sugar: 1.4g
WW Old Points: 9 pts - Points+: 10 pts

Ingredients

  • 1 cup ground almonds
  • 2 lemons
  • 2 tbs basil or parsley, finely chopped
  • 2 chicken breast fillets
  • 1 tbs cornstarch (or arrowroot for gluten free)
  • 1 egg, beaten

Directions

  1. In a bowl, combine almonds, the zest of one lemon and basil.
  2. Slice each chicken breast in half width ways. Flatten out between 2 pieces of baking paper using a meat mallet or rolling pin until thin.
  3. Coat chicken breast in the cornstarch/arrowroot, then dip each piece into the egg, followed by the almond crumb.
  4. Using a little olive oil (or fat of your choice), cook the schnitzel in a pan over a low-to-medium heat for 3-4 minutes each side or until lightly golden. Serve with a squeeze of lemon.
http://notenoughcinnamon.com/2013/07/12/almond-crusted-chicken-schnitzel/

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    I just happen to have some almond meal in my freezer at home, so this is a perfect way to use it. For those who make their own almond milk, it’s also perfect. I will be trying this next month when we get home. Thanks for posting this recipe.

  2. says

    This looks absolutely delicious. What a great idea to use ground almonds for the crumb… it’s an awesome nutritional boost as well as tasting delicious! Great photographs too. I’ll definitely give this recipe a go xx

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge