Keto Shnitzel
Ingredients:
1 Package of organic/hormone free chicken breasts cut into chicken tender size peices and pounded thin
Avocado oil for pan
2 Pasure raise eggs
1 1/2 cups Almond flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 tablespoon Paprika
1 teaspoon Italian herb blend
1 tablespoon Fresh Parsley chopped up
1 teaspoon Yellow mustard
1/2 teaspoon Sea salt
Pepper to taste
Directions:
These can be baked or fried. Baked is the healthier option.
In a medium size bowl beat the 2 eggs and teaspoon of mustard together, add some sea salt and pepper to taste.
In another wide larger bowl mix together almond flour and all the seasonings. parsley, and salt and pepper.
Fried: In a large skillet warm a thin layer of Avocado oil on medium heat.
Dip the pounded chicken in the egg the coat with the flour mixture and place on the skillet. Watching, so it doesn’t get too hot and burn ( you may turn down heat if necessary). Put only enough chicken tenders so they lay flat in a single layer. Cook on each side for about 4-5 minutes depending the thickness of tenders. Move down chicken to a plate covered with a paper towel to absorb excess oil. Add oil if needed. Continue until all chicken is cooked replacing oil if it gets too brown.
Baked: Preheat oven to 425 F. Line a cookie sheet with non-bleached parchment paper or a reusable liner. Spray with avocado oil or coconut oil spray.
Dip the chicken in egg mixture the cover with flour mixture. Set on cookie sheet. Spray oil lightly on top of chicken. Bake on 425 F for 5-6 minutes flip over and bake another 5-6 minutes. I turn up to broil for an extra 2-3 minutes to get them beautifully golden brown.
Kids approved!!!