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

Creamy Pecan Mini Sandwiches

Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves

Yield: Enough for about 6 people Net Carbs: 4, Protein: 4

2 cups pecan halves
1 teaspoon minced chives or green onions
4 ounces garlic and herb spreadable cheese (such as Boursin or Alouette)

You can make this with canned, roasted, and salted pecans, or if you prefer, you can roast your own. If you choose the latter.

Preheat your oven to 350°F.

Spread 2 cups of unbroken pecan halves in a shallow baking pan. Stir in 1 teaspoon oil to coat and mix together until well blended.

Sprinkle with salt and roast for 8 to 10 minutes. Remove from oven and allow them to cool.

Spread a dollop (1⁄4 to 1⁄2 teaspoon) spreadable cheese mixed with minced scallions on the flat side of a pecan half. Press the flat side of another pecan half against it to make a mini sandwich.

Place on a serving plate and continue with the rest of the cheese and the rest of the pecans. 

Chicken Bacon Crock Pot Chowder

This great recipe from Peace + Love + Low Carb is just chocked full of low carb goodness.

I made this on a cold, blustery fall day and it was just perfection.  If you’re looking for a soup that’s really special, this is it!

Grab the recipe here...

Photo courtesy of Peace + Love + Low Carb

Low Carb English Muffins

This English Muffin is a winner!  Even hubby, who is not a fan of any kind of one minute muffin liked it.  I found it on Facebook, and wish I could give credit to whoever posted it, but unfortunately I don’t remember who it was.

It’s very substantial, we split one between both of us, sometimes adding butter, sometimes cream cheese and sugar free raspberry preserves.  It’s very dense, it has two eggs, so of course you taste the egg, but the best part, the coconut flour isn’t overpowering, and I am not a fan normally of coconut flour. I think toasting it is the key, it gives it a nice crunch and base for whatever you top it with.

Hope you all enjoy this as much as we did, it’s fast, easy and yummy ~ Jan

1 tablespoon of coconut flour

1 tablespoon of almond flour

2 eggs

1tablespoon of water

1/2 teaspoon of baking powder

Tiny pinch of salt, just a very small pinch or it will be too salty, but I think it tastes flat without the salt

I whisked this and pour into an oversized ramekin sprayed with Pam.

Microwave for 2 minutes I slice in half and toast it in the toaster 

Update:  I tried making this using 1 egg and 1 egg white, also put it in my Bullet to blend.  Results weren’t as good as with two egg yolks, it was drier, the flavor wasn’t as rich and the consistency wasn’t right.  Don’t try to save 60 calories by omitting the 2nd egg yolk, it just doesn’t work and I think the Bullet over blended it, the whisk works much better. 

So, it’s back to basics for me...

Low Carb Sugar Free Margaritas

 

Margarita lovers, this one’s for you.  Carolyn at All Day I Dream About Food has a 3 carb, 140 calorie recipe.  You can grab it from her website here…  ~ Enjoy ~ Jan

Photograph courtesy of Carolyn Ketchum

Sugar Free Margaritas for C

Sweet Eggs

 

 

 Ahhhh, pancakes with syrup, don’t you love them?  But they’re carb laden, and I do make really good low carb waffles with almond flour, but some mornings I just don’t want to take the time.  So, instead I make sweet eggs.

My go to recipe is to put 2 eggs with 2 ounces of cream cheese 3 drops of EzSweetz and a dash of cinnamon or nutmeg  in my Vitamix or Bullet Blender and whip til frothy, then scramble in a skillet.  I used to try and make pancakes, but they were thin and runny, and it’s easier and works just as well to scramble, the taste is the same, then just eat them with Sugar Free Syrup.  I’ve used Mrs. Butterworth’s forever, it doesn’t spike insulin, it’s my fave!

So fast forward to this morning, I scrambled myself an egg + egg white and a couple of strips of bacon, I start eating and think, darn, why didn’t I  make sweet eggs instead.  Now my eggs had salt and pepper on them, but I thought “what the heck” and I doused them with Mrs. Butterworth.  They were AWESOME!  I’ll do this again, but I will dust with some nutmeg or cinnamon.  Can’t get any easier than this.

If you’re sick of eggs, give this a try, it’s a winner… ~ Jan

Update:

After posting this recipe on The Low Carb Dish (Facebook), Tyler Buhl posted her recipe for Sweet Eggs and a picture of her lunch.  Well, hers blows mine out of the water.  Here’s Tyler’s picture and how she makes hers...

 

For this recipe she mixed together three eggs, stevia and a bit of vanilla and baked it in a loaf pan in a 350 oven until done.  Then she smeared it with butter, sprinkled it with stevia and cinnamon and popped back in under the broiler for a few minutes, topping it off with sugar free syrup.  I’m making this in the morning!

Tyler, you are a ROCK STAR!!!!

My son, John has been making these for years, it’s one of his very favorite recipes.  His wife, Deanna, posted it on her Harris Sister’s Girl Talk blog, and I realized that it’s totally low carb, very low carb.

Here’s the direct link, it’s a goodie, perfect for game day, too...