Low Carb Schnitzel
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Low Carb Schnitzel

Recipe by Balancing NutritionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes

For some of us a Schnitzel meal is part of our identity… Comfort food. As a child, Schnitzel meant Friday evening. It came always with rice, mushroom sauce and salads. Since i switched to low carb, finding a ay to make this yummy coating wat a challenge. I mean rice, I’m fine without it. Mushroom sauce, can easily be made with crea, or even without. But the coating…
Till I stumbled upon this goody, and I’m glad to share it with you! I make a double or triple portion of the coating and keep it in a jar to have ready for several uses.

Ingredients:

  • Thinly sliced chicken breast

  • 1 egg+optional 1 tsp. mustard

  • 3 Tbsp. Golden linseed

  • 3 Tbsp. Almond flour (or ground almonds)

  • 2 Tbsp. Shredded coconut

  • 2 Tbsp. Nutritional yeast

  • 1 flat tsp. Smoked or sweet paprika

  • 1 tsp. Garlic powder

  • 1/4 tsp. Salt (Himalayan or sea)

  • 1/8 tsp. Black pepper

  • Be creative and try to add different spices!

Method:

  • In a bowl mix the egg and mustard and add the chicken breast. Mix well and set aside.
  • Put the dry ingredients in a coffee grinder or a blender and blend at high speed in pulses till all is well combined
  • Put the mixture on a plate and dip the chicken breast pieces in it
  • Heat butter, ghee or good quality oil in a pan, and fry the schnitzels on medium heat till golden brown and cooked.
  • Enjoy it with a good salad, a quiche or roasted vegetables. Or try it in a sandwich!