Chicken Schnitzel
Serves: 4
  • 4 Chicken cutlets (I cut 2 breasts in half lengthwise)
  • zest of 1 lemon
  • 1 cup almond meal
  • ¼ cup finely grated parmesan
  • ½ tsp salt
  • fresh ground pepper
  • 2 T finely chopped parsley
  • 1 garlic clove, minced
  • 2 eggs
  1. Combine almond meal, lemon zest and parmesan in a large, shallow bowl.
  2. Whisk eggs, parsley, garlic salt and pepper in a separate, shallow bowl.
  3. Dip each cutlet into egg mixture to coat completely, then dredge in almond meal mixture, patting it on to help it stick.
  4. Heat olive oil in non-stick pan over medium heat.
  5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
  6. Transfer to platter and serve with sliced lemon slices.
Recipe by Three Hungry Boys at