Baked Chicken Schnitzel (Almond Flour)

Healthy chicken schnitzel made with almond flour instead of breadcrumbs and baked in the oven to perfection. Ready in less than 35 minutes. Gluten free, paleo and low-carb.

2 large chicken breasts
1.5 Tbsp. cornstarch or arrowroot flour
2 eggs, beaten
1 ⅓ cups almond flour
2 Tbsp. dried oregano
1 tsp. sea salt
1 tsp. sweet paprika
1 lemon, freshly zested

Garnish:
1 lemon, cut into wedges

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6) . Line a baking sheet with parchment paper and spray with a bit of oil.

Slice chicken breasts in half lengthwise.

Prepare three large bowls (stations): one with cornstarch, one with beaten eggs and one with almond flour, oregano, salt, paprika, lemon zest mixed together.

Place all breasts in cornstarch and toss until they're all well covered. Then one by one, dip in eggs, then almond flour mixture. Press down so it sticks and make a thick layer.

Wash your hands between each breast so the mixture doesn’t clump.

Place coated breasts on prepared baking sheet and repeat with the remain breasts.

Bake for 15 minutes on the middle rack of your oven, then move the baking sheet closer to the grid and broil for 5-8 minutes (depending on your oven) or until it's lightly golden. It won't get as golden as a fried chicken schnitzel, this normal.

Remove from the oven and serve with a couple of lemon wedges.

Makes 4 servings.

Cook's Notes:

Traditionally, schnitzel is served along potatoes:

• mashed potatoes
• simple steamed or boiled potatoes
• potato salad

I also like to serve them with:

• green salad
• coleslaw
• green beans or asparagus