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5
from 1 vote
Low Carb Chicken Schnitzel
Learn to make Low Carb Chicken Schnitzel {Chicken Cutlets}. Chicken breast is breaded and pan fried until nice and crispy and tender and juicy inside.
Prep Time
15
minutes
mins
Cook Time
6
minutes
mins
Total Time
21
minutes
mins
Course:
Breakfast, Dinner, Lunch
Cuisine:
All types, Austrian, Jewish
Servings:
4
servings
Calories:
567
kcal
Author:
Jill Selkowitz
Equipment
Meat Tenderizer
BPA Free Plastic Wrap
Lodge 10 Inch Cast Iron Skillet
Ingredients
2
pounds
Chicken Breasts Boneless/Skinless
boneless/skinless
1
cup
TOG All Purpose Low Carb Breading
2
large
Eggs
Pure Virgin Coconut Oil
or
Avocado Oil
Creamy Curry Mustard Sauce
Instructions
Heat skillet on medium high heat and pour in oil so that it is about 1/4 inch high.
Butterfly chicken breasts and place between plastic wrap.
Use a
mallet
and pound chicken until thin and even.
Make a breading station by whisking eggs in one flat bowl and place TOG All Purpose Low Carb Breading in the other.
Dip each piece of chicken into egg wash and then into low carb breading. Make sure chicken is completely coated with the breading.
Place each schnitzel into skillet with oil and fry three minutes on each side, or until golden brown.
When cooked, remove to a paper towel to drain.
Plate and serve with
Creamy Curry Mustard Sauce
.
Nutrition
Calories:
567
kcal
|
Carbohydrates:
0
g
|
Protein:
55
g
|
Fat:
37
g
|
Saturated Fat:
26
g
|
Cholesterol:
244
mg
|
Sodium:
427
mg
|
Potassium:
873
mg
|
Sugar:
0
g
|
Vitamin A:
205
IU
|
Vitamin C:
2.7
mg
|
Calcium:
25
mg
|
Iron:
1.3
mg