Low Carb Chicken Schnitzels
with Red Cabbage and Apple Slaw
Instructions
1 Prep
Wrap the chicken breasts in cling film. Using a rolling pin, bash the chicken breasts until they resemble 1 cm thick steaks. Chop the almond flakes finely. Grate the Parmesan. Add the almond flour to a large bowl with a pinch of salt and pepper. Combine the chopped almond flakes and the Parmesan in a second bowl. Crack the eggs into a third bowl and whisk.
2 Coat chicken
Pat the chicken breasts dry. First, turn them in the seasoned almond flour, then in the eggs and finally in the almond and Parmesan mixture. Refrigerate.
3 Shred cabbage
Slice or shred the red cabbage as finely as possible. Knead the cabbage with clean hands, in a bowl, for 1-2 min. This will soften it.
4 Make slaw
Wash the red apple and slice it as finely as possible. Slice the slices into thin sticks. Mix the cabbage, apple and mayonnaise with 1/1.5/2 Tbsp of freshly squeezed lemon juice, salt and pepper. Reserve the rest of the lemon for garnish. Set aside.
5 Fry schnitzels
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low. See pro tip!
6 Make garlic butter
Meanwhile, peel and mince the garlic. chop the parsley Heat a second pot or pan over a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 1-2 min. Make sure not to burn the butter or garlic! Serve the breaded chicken alongside the slaw. Drizzle the chicken with garlic butter.
Tips for fussy eaters
Serve their schnitzel with mashed potatoes and fresh vegetables.
Pro tip
Don't move the schnitzels around too much while you're frying them. Wait until they're ready to be flipped!
Our low-carb version of the German classic is breaded with almond flour, almond flakes and Parmesan.
Cooking Time: 30 min
Equipment Required: Rolling pin
Cals 1089 · Prot 63 · Carbs 31 · Fat 77
Gluten-Free
Ingredients
Schnitzels
Slaw
Garlic butter
Our low-carb version of the German classic is breaded with almond flour, almond flakes and Parmesan.
Cooking Time: 30 min
Equipment Required: Rolling pin
Cals 1089 · Prot 63 · Carbs 31 · Fat 77
Gluten-Free
Instructions
1 Prep
Wrap the chicken breasts in cling film. Using a rolling pin, bash the chicken breasts until they resemble 1 cm thick steaks. Chop the almond flakes finely. Grate the Parmesan. Add the almond flour to a large bowl with a pinch of salt and pepper. Combine the chopped almond flakes and the Parmesan in a second bowl. Crack the eggs into a third bowl and whisk.
2 Coat chicken
Pat the chicken breasts dry. First, turn them in the seasoned almond flour, then in the eggs and finally in the almond and Parmesan mixture. Refrigerate.
3 Shred cabbage
Slice or shred the red cabbage as finely as possible. Knead the cabbage with clean hands, in a bowl, for 1-2 min. This will soften it.
4 Make slaw
Wash the red apple and slice it as finely as possible. Slice the slices into thin sticks. Mix the cabbage, apple and mayonnaise with 1/1.5/2 Tbsp of freshly squeezed lemon juice, salt and pepper. Reserve the rest of the lemon for garnish. Set aside.
5 Fry schnitzels
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low. See pro tip!
6 Make garlic butter
Meanwhile, peel and mince the garlic. chop the parsley Heat a second pot or pan over a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 1-2 min. Make sure not to burn the butter or garlic! Serve the breaded chicken alongside the slaw. Drizzle the chicken with garlic butter.
Tips for fussy eaters
Serve their schnitzel with mashed potatoes and fresh vegetables.
Pro tip
Don't move the schnitzels around too much while you're frying them. Wait until they're ready to be flipped!
Ingredients
Schnitzels
Slaw
Garlic butter
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