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Chicken Schnitzel with Apple Fennel Slaw

Servings: 4 people

Ingredients

For the schnitzel:

  • 1 1/4 cups almond flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs, lightly beaten
  • 4 boneless, skinless chicken breasts
  • 1/4 cup cooking oil

For the dip:

  • 1/2 cup mayonnaise
  • Juice from half a lemon
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped
  • Salt and pepper, to taste

For the slaw:

  • 4 cups shredded cabbage (any colour is fine!)
  • 1 cup shredded carrot
  • 1 large fennel bulb, fronds and base removed, shredded
  • Large handful of fresh dill, stalks cut off, roughly chopped
  • 2 apples, washed, cored, and thinly sliced

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tbsp sugar
  • Salt and pepper, to taste

Instructions

  • Start by pounding down the chicken: Place chicken as flat as possible in a sealed freezer bag. Make sure there is no air left in the bag! Use a meat tenderizer or the wide base of a jar (we used a peanut butter jar!) and gently pound the chicken until it’s fairly even, about 1/2 inch in depth. Remove chicken from the bag and pat dry with paper towel.
  • Whisk together dressing ingredients in the bottom of a large bowl. Add the slaw ingredients and toss well. Set aside.
  • Whisk together dip ingredients. Set aside.
  • In a shallow dish, mix together almond flour, paprika, garlic powder, onion powder, salt and pepper. In another shallow dish, add eggs.
  • Heat a cast iron skillet over medium high heat. When skillet is hot, add half of the oil to the pan. While the oil heats up, dip a chicken breast in the egg, coating it fully. Then carefully pat the egg-coated chicken in the almond flour mixture, flipping over and fully coating with the dry mixture. Repeat with each chicken breast.
  • When oil is shimmering in the pan, add as many chicken breasts to the skillet as you can while keeping them from touching (2 batches usually works well with a 10” skillet) Allow the chicken to cook for about 3 minutes, or until there is a nice golden crust on the bottom of the chicken. Lower the heat to medium low, and flip the chicken, keeping a careful eye on it to keep it from burning, about 6-8 minutes. Remove from the skillet when the chicken is golden on the bottom and cooked through. Wipe the pan well and re-oil between batches.
  • Allow chicken to rest for 5 minutes before slicing. Serve with slaw and dip.