Low Carb Chicken Schnitzel

Low Carb Chicken Schnitzel

Are you ready to indulge in a deliciously crispy, low-carb twist on a classic German favorite? This Low Carb Chicken Schnitzel is not only a guilt-free pleasure but also a quick and easy meal that can be ready in just 35 minutes! With tender chicken breasts coated in a flavorful almond flour crust, this recipe promises to satisfy your cravings without derailing your healthy eating goals. Whether you're hosting a dinner party or looking for a weeknight meal that impresses, this schnitzel will have everyone asking for seconds. Dive into the recipe and discover how to make this mouthwatering dish that’s sure to become a staple in your kitchen!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings

Ingredients

  1. 4 boneless, skinless chicken breasts
  2. 1 cup almond flour
  3. 2 large eggs
  4. 1 teaspoon garlic powder
  5. 1 teaspoon paprika
  6. Salt to taste
  7. Pepper to taste
  8. Oil for frying

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin. This ensures uniform cooking and tender meat.
  2. In a shallow bowl, mix almond flour, garlic powder, paprika, salt, and pepper to create the breading mixture. Whisk the eggs in a separate bowl until well combined.
  3. Pat chicken breasts dry with paper towels to remove excess moisture, which helps the breading adhere better.
  4. Dip each chicken breast first into the whisked eggs, ensuring complete coverage, then coat thoroughly in the seasoned almond flour mixture, pressing gently to help the coating stick.
  5. Heat oil in a large skillet over medium-high heat. Use enough oil to cover the bottom of the pan with about 1/4 inch depth.
  6. Carefully place breaded chicken into the hot oil, cooking for 3-4 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
  7. Remove schnitzel from pan and place on a wire rack or paper towels to drain excess oil and maintain crispiness.
  8. Let the chicken rest for 2-3 minutes before serving to allow juices to redistribute and maintain moisture.
  9. Serve hot with a side of lemon wedges, cauliflower mash, or a fresh green salad for a complete low-carb meal.

Tips

  1. Pound for Perfection: Take the time to pound your chicken breasts to an even thickness of about 1/4 inch. This step ensures that your schnitzel cooks evenly and remains tender throughout.
  2. Season Generously: Don’t skimp on the seasoning in your almond flour mixture. A little extra garlic powder and paprika can elevate the flavor profile, making each bite irresistible.
  3. Dry Before Dipping: Patting the chicken dry with paper towels helps the breading stick better, resulting in a crispier crust.
  4. Fry Smart: Use enough oil to cover the bottom of the pan with about 1/4 inch depth. This technique allows for even frying and prevents the schnitzel from becoming greasy.
  5. Check the Temperature: Ensure your schnitzel reaches an internal temperature of 165°F (74°C) for safe consumption. A meat thermometer can be a handy tool for this!
  6. Rest for Crispiness: After frying, let your schnitzel rest on a wire rack or paper towels for a few minutes. This helps drain excess oil and keeps the coating crispy.
  7. Serve with Style: Pair your schnitzel with lemon wedges for a zesty kick, or complement it with a side of cauliflower mash or a fresh green salad to keep your meal low-carb and satisfying.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 5g

Protein: 30g

Fat: 22g

Saturated Fat: 3g

Cholesterol: 110mg

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