NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

2 tbsp whole wheat breadcrumbs

0.5 large egg

0.75 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 wedge lemon

PREPARATION

• 1

  Slice the yellow potato into 1/4-inch thick rounds.

• 2

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 1/2-inch thickness.

• 3

  In a shallow bowl, whisk the egg. In a second shallow bowl, combine the breadcrumbs, garlic powder, and paprika.

• 4

  Season the chicken breast on both sides with sea salt and black pepper.

• 5

  Heat 0.25 tablespoons of avocado oil in a large non-stick skillet over medium heat. Add the potato rounds in a single layer and cook for 5-7 minutes per side until tender and sizzled. Remove and set aside.

• 6

  Wipe the skillet and add the remaining 0.5 tablespoons of avocado oil over medium-high heat.

• 7

  Dip the chicken into the egg wash, then press into the breadcrumb mixture until fully coated.

• 8

  Place the chicken in the hot skillet and cook for 3-4 minutes per side until the crust is golden brown and the chicken is cooked through.

• 9

  Serve the chicken schnitzel with the potatoes and a fresh lemon wedge for squeezing.