This gluten-free version retains the crispness and flavor of traditional schnitzels while providing nutritious protein, healthy fats, and important vitamins and minerals. Chicken and tofu are an excellent source of high-quality protein needed for building and repairing muscle tissue. By using almond flour instead of regular flour, these schnitzels avoid grains and are lower in carbohydrates. Nut flours like almond flour provide more fiber compared to regular white flour coatings on schnitzels. This aids digestion. These amazingly delicious schnitzels are very satiating, keeping hunger at bay for hours compared to carbohydrate-heavy meals.
Ingredients:
4 (4oz) chicken breasts, pounded to 1/4 inch thickness
vegan option- tofu cut into strips
1 cup almond flour
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil or ghee, for frying
Lemon wedges, for serving
Instructions:
Set up a breading station with 3 shallow dishes - almond flour in one, beaten eggs in the second, and a wire rack or clean plate.
Season the chicken breasts/tofu strips with garlic powder, onion powder, salt and pepper.
Dredge the chicken/tofu in the almond flour to coat both sides. Dip in the egg, allowing any excess to drip off. Then place on the wire rack.
In a large skillet, heat 1/4 inch of olive oil or ghee over medium-high heat.
When oil is shimmering, add 2 or 3 chicken breasts/tofu strips and fry for 4-5 minutes per side until golden brown and cooked through.
Transfer the fried schnitzels to a paper towel-lined plate. Repeat with remaining chicken/tofu.
Serve the gluten-free schnitzels warm with lemon wedges. Enjoy over a salad or with roasted vegetables.