Chicken Schnitzel
Author: Liza Cannata, adapted from Jessica Sepal's chicken Schnitzel recipe
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
- Combine almond meal, lemon zest and parmesan in a large, shallow bowl.
- Whisk eggs, parsley, garlic salt and pepper in a separate, shallow bowl.
- Dip each cutlet into egg mixture to coat completely, then dredge in almond meal mixture, patting it on to help it stick.
- Heat olive oil in non-stick pan over medium heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer to platter and serve with sliced lemon slices.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/09/16/chicken-schnitzel/
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