Keto Chicken Schnitzel
Ingredients:
- Eggs: 2.
- Almond flour: 1/2 cup.
- Ground pork rinds: 1/2 cup.
- Avocado oil: 1/2 tbsp.
- Boneless chicken: 1.5 pounds.
Instructions:
- Every chicken thigh and peppered.
- For quadriceps that are thinner, place the thigh over paper towels, two pieces, or a baggie bag.
- Pound the chicken flesh with a rolling pin or mallet til it reaches a thickness of one-fourth inch.
- Place the chopped almond flour into a small dish.
- In another little basin, beat the eggs together. And one spoonful of water, followed by a beat.
- Take a third shallow dish and put ground pork rinds in it.
- To equally cover each chicken thigh with a light dusting of flour, dip it into a dish of almond flour.
- Flour the chicken thighs and then dip in the egg mixture.
- The chicken is finally dipped in the browned pork rinds.
- Add a quarter of an inch of avocado oil or ghee to a big skillet.
- Turn the heat up to medium-high.
- When a tiny bit of the breading solution sizzles in the skillet, the oil is hot enough.
- Put two or three chicken thighs in the skillet.
- Allow a space of roughly ½ inch around each thigh.
- To enable the heat oil to flow over the top and sides of the covered chicken, shake the pan back and forth over the burner.
- The edges get crunchy as a result.
- Cook, rotating the thighs halfway through, until golden brown.
- When finished, transfer to a platter lined with tissue paper.
Notes:
Pork panko and almond or coconut flour are to create the keto breading that coats the chicken thighs in a crunchy coating. This will make the chicken thigh more receptive to the egg wash.
Nutritional facts:
Calories: 416 kcal.
Net carbs: 1.7 g.
Protein: 46.6 g.
Fat: 24.4 g.
Ingredients
- 2 large chicken breasts
- 1 cup almond flour
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons heavy cream
- 1/4 cup avocado oil or olive oil (for frying)
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Chicken:
- Slice each chicken breast in half horizontally to create two thinner cutlets from each breast. You should have four pieces total.
- Place the chicken pieces between two sheets of plastic wrap or parchment paper and pound them with a meat mallet until they are about 1/4-inch thick.
- Set Up the Dredging Stations:
- In one shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In another shallow bowl, whisk together the eggs and heavy cream until well combined.
- Dredge the Chicken:
- Dip each chicken cutlet into the egg mixture, ensuring it is fully coated.
- Then, press the chicken into the almond flour mixture, coating both sides evenly. Press firmly to ensure the coating sticks well.
- Cook the Chicken:
- Heat the avocado or olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the coated chicken cutlets to the skillet. Fry the chicken in batches if necessary to avoid overcrowding the pan.
- Cook each cutlet for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Serve:
- Remove the cooked chicken cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the keto chicken schnitzel hot, garnished with lemon wedges and fresh parsley if desired.
Tips:
- Even Coating: Press the almond flour mixture onto the chicken well to ensure it adheres properly.
- Oil Temperature: Make sure the oil is hot enough before adding the chicken to achieve a crispy crust without overcooking the meat.
- Serving Suggestions: Pair the schnitzel with a side of German potato salad made with cauliflower or a fresh green salad for a complete meal.
Nutritional Information (per serving, assuming 4 servings):
- Calories: ~400
- Fat: ~30g
- Carbohydrates: ~5g
- Fiber: ~3g
- Net Carbs: ~2g
- Protein: ~30g
Enjoy your crispy, delicious keto chicken schnitzel!