Keto Chicken Schnitzel

Ingredients:

• 4 boneless and skinless chicken breasts
• 1 cup of almond flour
• 1 cup of grated Parmesan cheese
• 2 large eggs
• 2 tablespoons of heavy cream
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika (optional, for added flavor)
• Salt and pepper to taste
• 1/4 cup of coconut oil or avocado oil (for frying)
• Lemon wedges (for serving)

Instructions:

Prepare the Chicken:

• Place the chicken breasts between two layers of plastic wrap or parchment paper.
• Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/4 inch thick. This ensures even cooking and tender results.

Prepare the Breading:

• In a shallow dish, mix together almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika (if desired), salt, and pepper.
• In a separate shallow dish, whisk the eggs and heavy cream until smooth.

Coat the Chicken:

• Dip each chicken breast into the egg mixture, letting any excess drip off.
• Press the chicken into the almond flour mixture, making sure it’s well-coated.

Fry the Chicken:

• Heat oil in a large skillet over medium heat.
• When the oil is hot, add the coated chicken breasts. Fry for 3-4 minutes per side, or until they’re golden brown and fully cooked, with an internal temperature of 165°F (74°C).

Serve:

• Transfer the chicken to a paper towel-lined plate to remove any extra oil.
• Serve with lemon wedges for a fresh, zesty finish.

Tips:

• For added crunch, mix in a tablespoon of ground flaxseed or chia seeds with the almond flour.
• Enhance the breading with dried herbs like oregano or thyme for extra flavor.

Enjoy your Keto Chicken Schnitzel with a side of roasted veggies or a crisp salad!