Ingredients
4 boneless chicken breasts
1 cup almond flour
2 large eggs, beaten
1 tsp garlic powder
1 tsp paprika
Salt to taste
Black pepper to taste
Oil for frying (e.g., avocado or olive oil)
Instructions
Pound chicken breasts to 1/2-inch thickness
In a shallow bowl, mix almond flour, garlic powder, paprika, salt, and pepper
Dip each chicken breast into beaten eggs, shaking off excess
Coat completely in the almond flour mixture
Heat oil in a skillet over medium-high heat until shimmering
Cook schnitzel 3-4 minutes per side until golden brown and chicken is fully cooked
Rest on a wire rack for 5 minutes before serving
Notes
Use egg whites only for a lighter coating
For extra crunch, freeze the coated cutlets for 15 minutes before frying
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Pan Frying
- Cuisine: German
- Diet: Low-Carb/Keto
Nutrition
- Serving Size: 1 schnitzel
- Calories: 415
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 165mg