Low Carb Chicken Schnitzels
with Red Cabbage and Apple Slaw
Instructions
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.
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. 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 Serve
Divide the chicken schnitzels and the red cabbage slaw among plates. Garnish the schnitzels with the anchovies, capers and lemon wedges.
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
Cals 840 · Prot 65 · Carbs 27 · Fat 51
Gluten-Free
Ingredients
For schnitzels
For slaw
To serve
Our low-carb version of the German classic is breaded with almond flour, almond flakes and Parmesan.
Cooking Time: 30 min
Cals 840 · Prot 65 · Carbs 27 · Fat 51
Gluten-Free
Instructions
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.
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. 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 Serve
Divide the chicken schnitzels and the red cabbage slaw among plates. Garnish the schnitzels with the anchovies, capers and lemon wedges.
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
For schnitzels
For slaw
To serve
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