Chicken Schnitzel

Much healthier and tastier than your average chicken fingers, this is an easy, fresh weeknight meal that is perfect for the whole family. I use almond meal to keep it gluten-free, but you can certainly use breadcrumbs.  Also, feel free to cut the chicken into tenders so it’s more kid-friendly.

Combine almond meal, lemon zest and parmesan in a large, shallow bowl.
Whisk eggs, parsley, garlic salt and pepper in a separate, shallow bowl.

Dip each cutlet into egg mixture to coat completely, then dredge in almond meal mixture, patting it on to help it stick.

Heat olive oil in non-stick pan over medium heat.
Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
Transfer to platter and serve with sliced lemon slices.

5.0 from 1 reviews

Chicken Schnitzel

 

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Author: Liza Cannata, adapted from Jessica Sepal's chicken Schnitzel recipe

Serves: 4

Ingredients

• 4 Chicken cutlets (I cut 2 breasts in half lengthwise)
• zest of 1 lemon
• 1 cup almond meal
• ¼ cup finely grated parmesan
• ½ tsp salt
• fresh ground pepper
• 2 T finely chopped parsley
• 1 garlic clove, minced
• 2 eggs

Instructions

1. Combine almond meal, lemon zest and parmesan in a large, shallow bowl.
2. Whisk eggs, parsley, garlic salt and pepper in a separate, shallow bowl.
3. Dip each cutlet into egg mixture to coat completely, then dredge in almond meal mixture, patting it on to help it stick.
4. Heat olive oil in non-stick pan over medium heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. Transfer to platter and serve with sliced lemon slices.

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