Low Carb Chicken Schnitzels

with Red Cabbage and Apple Slaw
Our low-carb version of the German classic is breaded with almond flour, almond flakes and Parmesan.
2,871 Reviews
Cals 1087 · Prot 74 · Carbs 38 · Fat 75
Low Carb
Try Hello Chef Now
30 min
Low Carb Chicken Schnitzels with Red Cabbage and Apple Slaw
Our low-carb version of the German classic is breaded with almond flour, almond flakes and Parmesan.
2,871 Reviews
Cals 1087 · Prot 74 · Carbs 38 · Fat 75
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Schnitzels
Chicken breast
400 Grams
Almond flakes 1*2*
30 Grams
Parmesan 4*
30 Grams
Almond flour 1*2*
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Eggs 5*
2 Piece
Vegetable oil
4 Tbsp
Slaw
Red cabbage
300 Grams
Red apple
1 Piece
Mayonnaise 5*9*13*
50 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Garlic butter
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Salted butter 4*
50 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4533 / 1087
Fats (g) 74.5
of which saturated (g) 22.9
Carbohydrates (g) 38
of which sugars (g) 15.5
Fibers (g) 11.5
Proteins (g) 73.8
Salt (g) 2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Coat chicken

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.
Shred cabbage

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.
Make slaw

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.
Fry schnitzels

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.
Tip! Don't move the schnitzels around too much while you're frying them. Wait until they're ready to be flipped!
Make garlic butter

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.
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