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!
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
- 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
- In a bowl, combine almonds, the zest of one lemon and basil.
- 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.
- Coat chicken breast in the cornstarch/arrowroot, then dip each piece into the egg, followed by the almond crumb.
- 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.