Meal Manager
Chicken Schnitzel Low Carb

Chicken Schnitzel Low Carb

Crispy almond-crusted chicken schnitzel pan-fried to golden perfection and served with a fresh wild rocket and avocado salad—fast, simple, and satisfying!
Serves: 2
Lunch
Meat
Prep: 15
Cook: 10
30 Minutes or Less
Pan-Fried
Quick & Easy
Cuisine: Austrian
Skill level:
5.0
905 kcalCalories
18 gCarbs
9 gNet Carbs
56 gProteins
70 gFats
9 gFibers
  • Butterfly or lightly pound the chicken breasts to an even 1 cm thickness. Season both sides with salt and black pepper.
    Black Pepper: 1 pinch
    Chicken Breasts: 400 g
    Salt: 1 pinch
  • Set up breading. Beat the egg in a shallow bowl. Put almond flour in another shallow dish. Dip each chicken piece in egg, then coat all over with almond flour, pressing to adhere.
    Eggs: 1 egg
    Almond Flour: 50 g
  • Heat olive oil and butter in a large skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Transfer to a rack or paper towel to drain.
    Olive Oil (EV): 2 tbsp
    Butter: 20 g
  • Make the salad: slice the avocado. Toss wild rocket with a little olive oil and season with salt and black pepper. Add avocado on top. Sprinkle a little balsamic glaze for a tastier salad.
    Black Pepper: 1 pinch
    Balsamic Glaze: 1 tsp
    Wild Rocket: 60 g
    Avocado: 1 avocado
    Salt: 1 pinch
    Olive Oil (EV): 1 tbsp
  • Serve schnitzels hot with the rocket and avocado salad on the side. Add half lemon and a spoonful of mayonnaise.
    Mayo: 2 tbsp
    Lemon: 1 lemon
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