Low Carb Chicken Schnitzel
- 3/4 cup Gluten-Free Bake Mix, (175 mL)
- 1/2 cup grated Parmesan cheese, (60 mL)
- (not the fresh kind)
- 3/4 tsp salt (3 mL)
- 1/2 tsp Italian seasoning (see below in Helpful Hints) (2 mL)
- 1/4 tsp black pepper (1 mL)
- 3 eggs
- 1 tbsp water (15 mL)
- 4 large chicken breasts
- Light-tasting olive oil, for frying
- Lemon wedges
- Chopped parsley
Preparation time 15mins
Cooking time 25mins
Adapted from low-carb-news.blogspot.com
In medium bowl, combine Gluten-Free Bake Mix, Parmesan cheese, salt, Italian seasoning and black pepper. Mix well. In another medium bowl, beat eggs and water together well with a fork.
Wash chicken breasts and remove any excess fat or tiny chips of bone. Slice the chicken breasts in half longitudinally. Slice them as if you were going to stuff them, but then keep on cutting until the two pieces separate.
Dip each piece of chicken in egg wash and then spoon seasoned bake mix over chicken pieces.
In two nonstick frying pans, place 3 pieces of prepared chicken. Fry 5 minutes on medium heat on one side until golden brown underneath, flip carefully and fry another 4 to 6 minutes, lowering the temperature, if they are becoming too brown. Check smaller pieces of chicken first. Make sure there is no pink and that the chicken is white throughout. Do not overcook or the chicken will no longer be tender. You want the chicken to be moist and tender under the “breading.” Serve with lemon wedges and sprinkle chicken with chopped parsley.
Helpful Hints: Olive oil has not been taken into account in the nutritional analysis.Italian seasoning is a mixture of oregano, basil, marjoram, rosemary and thyme – mix in equal quantities to make your own version.
Yield: 6 servings
27.0 g protein
10.4 g fat
3.5 g net carbs
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