German Paleo Chicken Schnitzel with Zucchini Noodles and Creamy Garlic Sauce

Allergens

Eggs, Dairy (Heavy Cream)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 2 large eggs
• Salt and pepper, to taste
• 1/4 cup olive oil
• 4 medium zucchinis
• 1/4 cup fresh parsley, chopped
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons butter

Instructions

1. Slice the chicken breasts into thin cutlets and season with salt and pepper.
2. Place almond flour in a shallow dish and whisk the eggs in another shallow dish.
3. Dredge each cutlet in the almond flour, then coat in the beaten egg, and finally, coat with almond flour again.
4. In a large skillet, heat olive oil over medium heat and cook the schnitzel until golden brown on both sides and cooked through. Remove from skillet and keep warm.
5. Spiralize zucchinis into noodles using a spiralizer or mandoline slicer.
6. In the same skillet, melt butter over medium heat and sauté garlic for 1 2 minutes until fragrant.
7. Add heavy cream, lemon juice, and parsley to the skillet and simmer until slightly thickened. Season with salt and pepper.
8. Toss spiralized zucchini noodles in the sauce and serve alongside schnitzel. Garnish with additional parsley if desired.

Chef’s Insight

To achieve the perfect texture in your schnitzel, make sure to dredge it well in each coating step.

Notes

This recipe can be easily doubled for larger gatherings.