Low Carb Chicken Schnitzels

with Red Cabbage and Apple Slaw

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Instructions

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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.

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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. 

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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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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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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 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

Number of people

Schnitzels

Chicken breast 400 Grams
Almond flakes 30 Grams
Parmesan 30 Grams
Almond flour 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 2 Piece
Vegetable oil 4 Tbsp

Slaw

Red cabbage 300 Grams
Red apple 1 Piece
Mayonnaise 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 50 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 1089 · Prot 63 · Carbs 31 · Fat 77

Gluten-Free

Instructions

photo

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.

photo

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. 

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

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

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 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

Number of people

Schnitzels

Chicken breast 400 Grams
Almond flakes 30 Grams
Parmesan 30 Grams
Almond flour 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Eggs 2 Piece
Vegetable oil 4 Tbsp

Slaw

Red cabbage 300 Grams
Red apple 1 Piece
Mayonnaise 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 50 Grams
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