This Low Carb Chicken Schnitzel is an easy and healthy weeknight dinner with golden crispy goodness and just 4% carbs overall. Pair it with a lentil salad, steamed Asian greens, or even parsnip mash for and uber delicious low carb guilt free feast.
With this recipe you won’t have any trouble with the coating falling off midway through cooking. This is due to the flour coating and egg wash which help seal the crumb mixture in place whilst it does its magic in the frypan.
This is a big bonus, because one of my pet peeves is when you’ve got a hankering for crumbed chicken, or crumbed steak for that matter, and you get the spatula under the meat to turn it over and you lose half the coating. It either gets stuck to the pan or just falls off completely.
Know where I’m coming from? I’ve got you covered with this one.
This schnitzel crumb coats easily. Frys well and is free from wheat and grains. Its perfect if you’re watching your carb intake or if you’ve had too much bread recently and you just want some good old comfort food with a healthy twist. Oh, and of course it’s completely sugar free.
Any leftover chicken schnitzel (not that there’ll be any) would be great for leftovers the next day too, like in your lunchbox with some salad, maybe some lentils and a few of those green leafy things.
Love your crumbed chicken? Then you must try my healthy Baked Crunchy Paprika Chicken, its better then KFC, or hows about this Popcorn Chicken Salad, or perhaps I could persuade you to try these low carb lovelies – Sugar Free Flourless Chocolate Cupcakes with Strawberry Frosting.
Best Way To Cook Low Carb Chicken Schnitzel
Definitely don’t cook it in a dry pan with no oil whatsoever. That is a recipe for black and burnt on the outside, and uncooked on the inside.
My favourite way to cook chicken schnitzel is on a medium high heat with canola oil (don’t use olive oil as it won’t crisp up). I tend not to turn it too much and leave it for a good 5 to 7 minutes on one side before turning so I get the nice crisp golden crunch. Then I’ll turn it over to the other side.
When it’s cooked, I usually pat it dry of any excess oil with some paper towel.
The other cool this with schnitzel is that it’s one of those recipes that is easy to make your own out of your favourite herbs and spices or from things you have handy in the kitchen.
Use any choice of dried or fresh herb e.g. rosemary, thyme, basil, garlic. Or try fresh herbs in you have them growing in your garden.
You could use chicken, turkey or pork to make your schnitzel.
Add some parmesan if you have it, or not if you don’t.
You could even add some granulated peanuts for extra crunch and texture or in lieu of the parmesan.
For a household that eats it's fair share of crumbed food, I’m glad to finally have a low carb option up my sleeve for those days when I just want a (crumbed) protein hit without the extras (carbs)
Low Carb Chicken Schnitzel
- 2 x 125 gram/ 4.5 oz Chicken Breast
- ½ cup Hazelnut meal
- ½ teaspoon Garlic Salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 tablespoon Parmesan
- 1 medium Egg
- 1 tablespoon Milk
- 2 tablespoons Plain Flour
- 2 or 3 tablespoons Canola oil
- Place the chicken pieces between 2 sheets of cling film and flatten out with the heel of your palm until the pieces are thin enough to your liking.
- On a large dinner plate place the hazelnut meal, garlic salt, parsley, oregano and parmesan.
- In a bowl, make the egg wash by whisking the egg and milk together with a fork.
- In another bowl, place the plain flour
- Coat the chicken pieces in the flour first, and shake off excess.
- Dip into the egg wash
- Press into the crumb mix
- Heat a pan to medium heat and spray with canola oil spray
- Add the schnitzels and cook for around 5 minutes each side. You may need to spray again when you turn them to prevent sticking.
- Serve with steamed greens, carrots and steamed cabbage tossed together with teaspoon of butter and some lemon pepper.
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