Mouthwatering Israeli Paleo Dinner: Chicken Schnitzel with Cauliflower Rice & Roasted Vegetables

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup almond flour
• 2 eggs, beaten
• 1/4 cup olive oil
• 1 head of cauliflower, grated to make rice
• 1 tablespoon olive oil, for cooking the rice
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• Fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. a. Pound the chicken breasts between two sheets of plastic wrap until about 1/4 inch thick. b. Season the chicken with salt and pepper. c. Spread almond flour on one plate and beaten eggs on another. d. Dredge each chicken cutlet in almond flour, then dip it in the egg mixture, and finally coat with almond flour again. e. In a large skillet, heat olive oil over medium high heat and cook the schnitzel until golden brown and crispy on both sides. Remove from pan and set aside. f. In another pan, heat olive oil and sauté the cauliflower rice until tender. Season with salt and pepper. g. Toss the zucchini, bell pepper, and cherry tomatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 20 25 minutes, or until tender and slightly charred.

Chef’s Insight

The key to perfect schnitzel is a thin, even coating of almond flour and a gentle hand when cooking.

Notes

Feel free to experiment with different spices or herbs for added flavor.