Keto Chicken Schnitzel with Cinnamon Carrots

About this recipe

Experience a delightful low-carb dinner with this keto-friendly chicken schnitzel. Coated in a savory almond flour crust, the schnitzel is crispy and flavorful, while the cinnamon-spiced carrots add a gentle sweetness that perfectly compliments the dish. Quick to prepare, it's an ideal weeknight meal that's both satisfying and nutritious.

Ingredients

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

Directions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Pound chicken breasts between plastic wrap to even thickness.

3. 3

   Mix almond flour, parmesan, garlic powder, paprika, salt, and pepper in a shallow dish.

4. 4

   Whisk eggs and heavy cream in another shallow dish.

5. 5

   Dip each chicken breast into the egg mixture, then coat with the almond flour mixture, pressing to adhere.

6. 6

   Heat coconut oil in a large skillet over medium-high heat and cook chicken for 3-4 minutes per side until golden and crispy.

7. 7

   Transfer chicken to the baking sheet and bake for 10-12 minutes until cooked through.

8. 8

   In another skillet, melt butter over medium heat. Add carrots, cinnamon, and salt, cooking for 10 minutes until tender.

9. 9

   Serve chicken schnitzel with cinnamon carrots on the side.