Chicken Schnitzel

 

I made Jennifer Eloff’s Chicken Schnitzel this week and it was amazing, one of the best chicken recipes ever, even if you don’t eat low carb.

I did make a few changes to the recipe, I didn’t use her baking mix or Coconut Flour, I’m not a fan of Coconut Flour, I substituted Almond Flour and since Parmesan Cheese is so salty, I didn’t add as much salt as the recipe calls for.

Here’s how I made it and I’ll link to her original recipe below.

3/4 cup Almond Flour
1/2  cup grated Parmesan cheese, I used a blend of Parmesan and Romano
Scant 1/2 teaspoon salt
1/2 teaspoon Italian Seasoning
1/2 tsp black pepper
3 eggs
1Tbsp water
4 large chicken breasts
Olive Oil for frying

Garnishes:Lemon wedgesChopped parsley

In medium bowl, combine Almond Flour, Parmesan cheese, salt, Italian seasoning and black pepper.  Mix well.  In another medium bowl, beat eggs and water together well with a fork. 

You want the chicken breasts thin, so I slice them in half longitudinally and separate into two pieces.  Then flatten more, I pound them with an iron skillet.  I put the chicken breasts between parchment paper or plastic wrap and give them a good whack on the garage floor.  This is so easy, one whack and you have uniform breasts :)

Dip each piece of chicken in egg wash and then dredge in seasoned bake mix.

In two nonstick frying pans, get olive oil hot then place 3 pieces of prepared chicken in each skillet, don’t crowd it.  Turn temperature down and fry 5 minutes on medium heat on one side until golden brown underneath, flip carefully and fry another 4 to 6 minutes, watching the temperature and lowering if needed if they are becoming too brown.  Watch the heat, I start with it relatively high and quickly turn it down because Almond Flour browns  more quickly than regular flour.

Do not overcook or the chicken will no longer be tender.  Just cook it until it’s no longer pink.  You want the chicken to be moist and tender under the “breading.”  

Serve with lemon wedges and sprinkle chicken with chopped parsley.

Yield:  6 servings

1 serving 224.8 calories
27.0 g protein
10.4 g fat
3.5 g net carbs

Here is Jennifer’s original recipe

Recipe Courtesy Low Carb News

Jen's Bacon-Wrapped, Stuffed Creamy Chicken

Chicken breasts, wrapped in cheese and bacon, smothered in a mushroom sauce - heart be still!

Jen at Low Carb News posted this recipe, have to try this.

Here’s her link...

Photo courtesy of Low Carb News

Low Carb Lemon Chicken

I made Lemon Chicken last night, it was quick, easy to prepare and absolutely delicious.  Hope you enjoy this as much as we did.  ~ Jan

1 lb. chicken tenderloins
2 lemons
2 egg whites
1/2 Cup flour
salt and lemon Pepper Seasoning

Preheat oven to 375 degrees

Put a mixture of butter and olive oil in oven proof skillet, slice a lemon, add to butter mixture and heat.  

Meanwhile, pat chicken tenderloins dry with paper towel, season with salt and lemon pepper.  Dip in beaten egg whites, then put in large plastic zip lock bag, shake well and place in skillet with the bubbling butter oil  mixture.  Brown well on one side, turn and immediately put in preheated oven to finish.  Don’t cover skillet.  Bake for 15-20 minutes until chicken is cooked, take out of oven and squeeze juice of lemon over chicken and serve.  

Enjoy, this is wonderful!  ~ Jan

 

Low Carb Chicken Puttanesca

Oh wow, DJ Foodie has knocked it out of the ballpark with this recipe.  This has everything I love, including Zoodles!  Well, except for the anchovies, I’ve gotta leave them out.  But oh, this looks amazing!

Here’s the click - thanks for posting DJ Foodie!

Photo courtesy of DJ Foodie

Tequila Chicken

 

Tequila ChickenRecipe courtesy George Stella, StellaStyle.com

Prep Time 10 min/ Cook Time 20 min/ Serves 4

Cooking oil spray
2 tablespoons extra-virgin olive oil 
4 boneless, skinless chicken breasts
2 tablespoons tequila 
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
¼ teaspoon minced fresh garlic 1 ½ tablespoons ground cumin 
½ teaspoon kosher salt¼ teaspoon black pepper 1⁄8 teaspoon cayenne pepper
4 ounces shredded Colby or Cheddar-jack cheese
4 tablespoons sour cream 
4 tablespoons salsa picante

1. Preheat oven to 400°F. Spray a sheet pan with cooking oil and set aside. 

2. Place the olive oil, the chicken breast fillets, and all other ingredients, except the cheese, sour cream, and salsa, into a bowl. Toss until coated. 

3. Place the coated filets on the baking sheet and bake for 25 to 30 minutes, or until a meat thermometer inserted into the thickest piece of chicken registers at least 165°F. 

4. Remove the cooked chicken from the oven, top with the shredded cheese, and return to the oven just long enough for the cheese to melt, about 2 minutes. 

5. Serve each piece topped with 1 tablespoon each of the sour cream and salsa.

Calories: 370| Fat: 20g| Protein: 38g| Fiber: 0.5g|Net Carbs: 2g

Photo courtesy of Low Carbing Among Friends (Facebook)