NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

120 g Yukon Gold potato

0.5 large Egg

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 wedge Lemon

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Wash the Yukon Gold potato and cut it into even wedges. In a small bowl, toss the wedges with 1 teaspoon of olive oil and half of the sea salt, black pepper, garlic powder, and onion powder.

• 3

  Place the potato wedges in the air fryer basket in a single layer and cook for 12-15 minutes, shaking the basket halfway through.

• 4

  While the potatoes are cooking, place the chicken breast between two sheets of parchment paper and pound it with a meat mallet until it is an even 1/2-inch thickness.

• 5

  In one shallow dish, whisk the half egg. In a second shallow dish, combine the almond flour with the remaining garlic powder, onion powder, sea salt, and black pepper.

• 6

  Dip the chicken breast into the egg wash, letting any excess drip off, then press it firmly into the almond flour mixture until fully coated on both sides.

• 7

  Move the potatoes to one side of the air fryer basket and place the chicken schnitzel on the other side. Lightly spray the top of the chicken with a touch of oil if desired.

• 8

  Air fry everything together for another 8-10 minutes, flipping the chicken halfway through, until the chicken is golden and reaches an internal temperature of 165°F.

• 9

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