Carb-Wise: Almond Flour Chicken ‘Schnitzel’
with Roasted Brussels Sprouts & Caper Mayo
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
What are you schnitzing about? You can totally have a golden breaded experience while cutting the carbs! Instead of panko or breadcrumbs, we found a fun alternative in almond flour—with zesty herbs for impact. (Just dunk the chicken thighs in mayo first to make the crust stick.) Fry until golden-crisped outside and ultra-tender inside. All you need now are toothsome Brussels sprouts, and a punchy caper and lemon mayo for dunking.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 400g Brussels sprouts
- 1 Lemon
- 60ml Mayonnaise
- 60g Almond flour
- 10g Capers
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Eggs, Mustard
You will need:
Medium oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
6 g
Sodium
730 mg
Total Carb
28 g
Sugars
6 g
Protein
47 g
Fibre
13 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the chicken ‘schnitzel’
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a medium bowl, combine 1 tbsp of the mayo, 1 tsp water (double both for 4 portions) and S&P. In a second medium bowl, combine the almond flour, remaining spices and S&P. Working one at a time, coat the chicken in the mayo mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the chicken ‘schnitzel’
In a medium, oven-safe pan, heat a thin layer of oil on medium. Add the chicken* and cook, 3 to 5 min. on one side, until golden and partially cooked. Flip, transfer to the oven and bake, 12 to 14 min., until browned and cooked through.
Make the caper mayo
Meanwhile, halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, combine the capers, lemon juice (start with 2 tsp), remaining mayo and S&P.
Plate your dish
Divide the Brussels sprouts and chicken ‘schnitzel’ between your plates. Serve the caper mayo and lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
