CHICKEN SCHNITZEL
16th August 2021
Category
Classical & MKD Recipes
Fat: 47.44g Protein: 26.67g CHO: 1.02g Kcal: 538 MKD 1.02g CHO TOTAL
Notes
Mo’s tip: I found I had a little almond residue, so I added it to the top before I turned it over.
This is very low carb so allows for some vegetables or salad to suit your allowance.
Ingredients
- 75g Chicken
- 10g Ground almonds
- 10g Grated Parmigiano Reggiano - MORRISONS
- 5g Psyllium husk
- 25g Egg
- 20g Mayonnaise – HELLMANS
- 2g Fresh lemon juice
- 20g Vegetable oil
Instructions
- You will also need a pinch of mixed herbs.
- Start by placing the chicken between cling film then flatten out as thinly as possible.
- Make a dip by mixing the mayonnaise and lemon juice together with a pinch of dried herbs for extra flavour.
- Mix together the ground almonds, husk and parmesan.
- Coat the chicken in the beaten egg then the almond mixture, ensuring you cover the chicken well.
- Heat the oil in a small frying pan (not too hot), cook the chicken for approximately 4 minutes on each side until cooked through – don’t be tempted to move it too soon, but once the sides are sealed you can move it around a bit to soak up all of the oil.
- Serve hot with the dip.
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