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Setup 3 dipping stations:
Finally dredge the chicken in almond flour, turning twice and gently patting to adhere on all sides.
Serve with lemon wedges and enjoy!
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Lemony Chicken Schnitzels Salad
Ultra-Crispy tender chicken morsels, on top of a big pile of bright greens that are coated in the delicious tangy lemon dressing!
The chicken breasts are pounded into thin, tender cutlets which are breaded and then sautéed, resulting in a crispy crust and juicy center.
Simple ingredients come together to create a very refreshing and satisfying combination!
My children (and grown children) absolutely LOVE this chicken and thank me BIG TIME whenever I make it!
Definitely take the time to create thin pieces of chicken as described in the instructions below.
This produces super crispy flavorful chicken pieces that pair well with greens.
This chicken recipe also pairs well with mashed potatoes or mashed cauliflower for a heartier meal.
Parsnip Mashed Potatoes
Garlicy-Parm Mashed Cauliflower for Clean Eating Comfort Food!
Makes 4 servings
Ingredients:
For chicken schnitzels:
-
2 skinless, boneless chicken breasts (about 1/2 lb.)
-
sea salt and freshly ground black pepper, to taste
-
2 Tbsps gluten-free flour
-
3 large eggs, room temp, whisked
-
1-1/4 cups almond flour
-
1/4 cup finely grated parmesan cheese
-
2 Tbsps avocado oil, divided
For salad:
-
8 heaping cups of greens such as baby spinach or arugula
-
2 Tbsps sesame seeds
-
fresh lemon wedges, to serve
For the lemony dressing:
-
1 tsp finely grated lemon zest
-
2 Tbsps freshly squeezed lemon juice
-
1 Tbsp maple syrup or raw honey
-
2 tsps Dijon mustard
-
1/4 tsp fine sea salt, or to taste
-
4 Tbsps extra-virgin olive oil
-
freshly ground black pepper to taste
Instructions:
Preheat your oven to 350 degrees f and line a baking sheet with parchment paper.
Place your chicken breasts on a clean cutting board. Carefully hold a very sharp knife parallel to one long side of the breast and cut in half to create 4 very thin breasts.
Place the thin chicken breasts between two pieces of plastic film and pound with a meat mallet until the chicken is even in thickness, approximately 1/2-inch. Season with sea salt and pepper on both sides.
Setup 3 dipping stations:
In a shallow dish add flour and set aside. In another shallow dish, whisk eggs well with sea salt and pepper.
In a third shallow dish, combine almond flour with parmesan cheese and stir to blend thoroughly.
Next, dip each breast into the flour, shaking off excess, then run the breast through the beaten eggs to coat well; hold the chicken over the egg mixture to allow the excess to drip off.
Finally dredge the chicken in almond flour, turning twice and gently patting to adhere on all sides.
Heat a large skillet over medium heat.
Add in your avocado oil and allow to shimmer and coat the whole skillet then carefully place in your chicken schnitzels with space between each.
Fry on medium heat until golden on both sides, about 3 minutes on each side.
Transfer the schnitzels to your prepared baking sheet and continue to bake in the oven until cooked through, golden, and crispy, about 10-12 minutes.
Once your chicken schnitzels are done, allow them to cool, until ready to handle, then dice into bite-size cubes.
Meanwhile, in a small bowl whisk all dressing ingredients together really well.
Place your greens in a large bowl and toss with the dressing. Top with schnitzel pieces, then sprinkle with sesame seeds.
Serve with lemon wedges and enjoy!
💚Rachel
Ingredients
For chicken schnitzels:
- 2 skinless, boneless chicken breasts (about 1/2 lb.)
- sea salt and freshly ground black pepper, to taste
- 2 Tbsps gluten-free flour
- 3 large eggs, room temp, whisked
- 1-1/4 cups almond flour
- 1/4 cup finely grated parmesan cheese
- 2 Tbsps avocado oil, divided
For salad:
- 8 heaping cups of greens such as baby spinach or arugula
- 2 Tbsps sesame seeds
- fresh lemon wedges, to serve
For the lemony dressing:
- 1 tsp finely grated lemon zest
- 2 Tbsps freshly squeezed lemon juice
- 1 Tbsp maple syrup or raw honey
- 2 tsps Dijon mustard
- 1/4 tsp fine sea salt, or to taste
- 4 Tbsps extra-virgin olive oil
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 350 degrees f and line a baking sheet with parchment paper.
- Place your chicken breasts on a clean cutting board. Carefully hold a very sharp knife parallel to one long side of the breast and cut in half to create 4 very thin breasts.
- Place the thin chicken breasts between two pieces of plastic film and pound with a meat mallet until the chicken is even in thickness, approximately 1/2-inch.
- Season with sea salt and pepper on both sides.
Setup 3 dipping stations:
- In a shallow dish add flour and set aside.
- In another shallow dish, whisk eggs well with sea salt and pepper.
- In a third shallow dish, combine almond flour with parmesan cheese and stir to blend thoroughly.
- Next, dip each breast into the flour, shaking off excess, then run the breast through the beaten eggs to coat well; hold the chicken over the egg mixture to allow the excess to drip off.
- Finally dredge the chicken in almond flour, turning twice and gently patting to adhere on all sides.
- Heat a large skillet over medium heat. Add in your avocado oil and allow to shimmer and coat the whole skillet then carefully place in your chicken schnitzels with space between each.
- Fry on medium heat until golden on both sides, about 3 minutes on each side.
- Transfer the schnitzels to your prepared baking sheet and continue to bake in the oven until cooked through, golden, and crispy, about 10-12 minutes.
- Once your chicken schnitzels are done, allow them to cool, until ready to handle, then dice into bite-size cubes.
- Meanwhile, in a small bowl whisk all dressing ingredients together really well.
- Place your greens in a large bowl and toss with the dressing. Top with schnitzel pieces, then sprinkle with sesame seeds.
- Serve with lemon wedges and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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