Low Carb Chicken Schnitzels

with Red Cabbage and Apple Slaw

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Instructions

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1 Prep schnitzels

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 plate with a pinch of salt and pepper. Combine the chopped almond flakes and the Parmesan on a second plate. Crack the eggs onto a third plate and whisk.

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2 Coat chicken

Pat the chicken breasts dry. First, turn them in the seasoned almond flour, then in the whisked eggs and finally in the almond and Parmesan mixture. Set aside.

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4 Make slaw

Wash the red apple and slice it as finely as possible. Slice the slices into thin sticks. Mix the cabbageapple 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.

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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. 

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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!

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6 Serve

Divide the chicken schnitzels and the red cabbage slaw among plates. Garnish the schnitzels with the anchoviescapers and lemon wedges.

Tips for fussy eaters

Serve their schnitzel with mashed potatoes and fresh vegetables.

Pro tip

Don't move the schnitzels around in the pan when 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 727 · Prot 64.2 · Carbs 33.6 · Fat 37.4

Ingredients

Number of people

For schnitzels

Chicken breast 400.00 Grams
Almond flakes 30.00 Grams
Parmesan 30.00 Grams
Almond flour 40.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Eggs 2.00 Pieces
Vegetable oil 4.00 Tbsp

For slaw

Red cabbage 300.00 Grams
Red apple 1.00 Pieces
Mayonnaise 50.00 Grams
Lemon 1.00 Pieces
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Anchovies 10.00 Grams
Capers 20.00 Grams

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 727 · Prot 64.2 · Carbs 33.6 · Fat 37.4

Instructions

photo

1 Prep schnitzels

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 plate with a pinch of salt and pepper. Combine the chopped almond flakes and the Parmesan on a second plate. Crack the eggs onto a third plate and whisk.

photo

2 Coat chicken

Pat the chicken breasts dry. First, turn them in the seasoned almond flour, then in the whisked eggs and finally in the almond and Parmesan mixture. Set aside.

photo

4 Make slaw

Wash the red apple and slice it as finely as possible. Slice the slices into thin sticks. Mix the cabbageapple 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.

photo

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. 

photo

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!

photo

6 Serve

Divide the chicken schnitzels and the red cabbage slaw among plates. Garnish the schnitzels with the anchoviescapers and lemon wedges.

Tips for fussy eaters

Serve their schnitzel with mashed potatoes and fresh vegetables.

Pro tip

Don't move the schnitzels around in the pan when you're frying them. Wait until they're ready to be flipped!

Ingredients

Number of people

For schnitzels

Chicken breast 400.00 Grams
Almond flakes 30.00 Grams
Parmesan 30.00 Grams
Almond flour 40.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Eggs 2.00 Pieces
Vegetable oil 4.00 Tbsp

For slaw

Red cabbage 300.00 Grams
Red apple 1.00 Pieces
Mayonnaise 50.00 Grams
Lemon 1.00 Pieces
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To serve

Anchovies 10.00 Grams
Capers 20.00 Grams
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