Description
A bright and crispy Lemony Chicken Schnitzels Salad featuring thin, tender chicken breasts coated in a crunchy almond flour and parmesan crust, pan-fried to golden perfection and finished in the oven. Served atop fresh mixed greens with a zesty lemon dressing and a sprinkle of toasted sesame seeds, this salad combines crispy textures with vibrant citrus flavors for a fresh and satisfying meal.
Ingredients
For Chicken Schnitzels:
- 2 skinless, boneless chicken breasts (about 1/2 lb.)
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons gluten-free flour
- 3 large eggs, room temperature, whisked
- 1 1/4 cups almond flour
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons avocado oil, divided
For Salad:
- 8 heaping cups of greens such as baby spinach or arugula
- 2 tablespoons sesame seeds
- Fresh lemon wedges, to serve
For the Lemony Dressing:
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon maple syrup or raw honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon fine sea salt, or to taste
- 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to catch any drips and ensure easy cleanup.
- Slice Chicken Breasts: Place the chicken breasts on a clean cutting board. Using a sharp knife, slice each breast in half horizontally to create 4 thin cutlets.
- Pound Chicken Evenly: Place the chicken cutlets between two pieces of plastic film and gently pound them with a meat mallet until they reach an even thickness of about 1/2 inch for uniform cooking.
- Season Chicken: Sprinkle both sides of each chicken cutlet with sea salt and freshly ground black pepper to taste, ensuring the seasoning is evenly distributed.
- Set Up Breading Stations: Prepare three shallow dishes: one with gluten-free flour, one with whisked eggs seasoned with sea salt and pepper, and one combining almond flour with grated parmesan cheese mixed thoroughly.
- Bread the Chicken: Dip each chicken cutlet first in the flour, shaking off excess. Then dip it into the egg wash, allowing excess to drip off. Finally, dredge the cutlet in the almond flour and parmesan mixture, pressing gently to adhere the coating evenly.
- Pan-Fry the Schnitzels: Heat a large skillet over medium heat. Add avocado oil and swirl to coat the pan evenly. Place the breaded chicken cutlets in the skillet with space between each and fry for about 3 minutes on each side until golden brown and crispy.
- Finish Baking: Transfer the pan-fried schnitzels to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through, golden, and crispy.
- Prepare the Dressing: While the chicken bakes, whisk together lemon zest, lemon juice, maple syrup or raw honey, Dijon mustard, sea salt, extra-virgin olive oil, and freshly ground black pepper in a small bowl until well combined.
- Dice Chicken and Assemble Salad: Once the schnitzels have cooled slightly, dice them into bite-sized cubes. Toss the greens in a large bowl with the lemon dressing and top with the diced chicken schnitzels. Sprinkle sesame seeds on top for added texture.
- Serve: Serve the salad garnished with fresh lemon wedges on the side for an additional citrus burst and enjoy your refreshing, crispy Lemony Chicken Schnitzels Salad!
Notes
- You can substitute the almond flour with gluten-free panko if not allergic to tree nuts.
- For extra crispiness, double dredge the schnitzels by repeating the egg and almond flour steps.
- Use fresh lemon juice and zest to maximize the bright citrus flavor in the dressing.
- If you prefer, replace avocado oil with a high-smoke-point oil like grapeseed or light olive oil for frying.
- Make sure to pound the chicken evenly to ensure quick, uniform cooking.
- Toast the sesame seeds briefly in a dry skillet before adding for enhanced nuttiness.
