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Lemony Chicken Schnitzels Salad

Servings: 4

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!