Keto Chicken Schnitzel with Cinnamon Carrots

Ben Cornelissen

Ben Cornelissen

about 1 year ago

This keto-friendly version of chicken schnitzel is crispy, flavorful, and perfect for a low-carb dinner. The cinnamon carrots add a touch of sweetness and complement the savory chicken perfectly.

Cooking Time

40 minutes

Serving Size

4 servings

Nutrition Per Serving

Cal

540

Protein

34g

Fat

41g

Sat Fat

18g

Carbs

14g

Chole

230mg

Fiber

6g

Sugar

6g

Sodium

780mg

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 cup coconut oil
  • 1 lb carrots, peeled and sliced
  • 2 tbsp butter
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

  • Preheat oven to 400°F.
  • Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
  • In a shallow dish, mix together almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper.
  • In another shallow dish, whisk together eggs and heavy cream.
  • Dip each chicken breast in the egg mixture, then coat in the almond flour mixture, pressing the mixture onto the chicken to ensure it sticks.
  • Heat coconut oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 3-4 minutes per side, until golden brown and crispy.
  • Transfer chicken to a baking sheet and bake for 10-12 minutes, until cooked through.
  • While the chicken is baking, melt butter in a separate skillet over medium heat. Add carrots, cinnamon, and salt, and cook for 8-10 minutes, until carrots are tender and lightly browned.
  • Serve chicken with cinnamon carrots on the side.

How does this recipe look?

Find your next favorite recipe with AI