YOUR SOLIN GENERATED RECIPE
Chicken Schnitzel with Lemon-Herb Breading
Pan-seared chicken breast coated in a fragrant lemon-herb almond crust, served with crisp green beans for a satisfying crunch.
INGREDIENTS
4.5 ounce chicken breast
2 tablespoon almond flour
1 large egg
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon dried parsley
0.5 teaspoon lemon zest
0.5 tablespoon extra virgin olive oil
1 cup green beans
1 wedge lemon
PREPARATION
Place the chicken breast between two sheets of parchment paper and pound to an even thickness of about half an inch.
Whisk the egg in a shallow dish, and in a separate dish, mix the almond flour with sea salt, black pepper, garlic powder, dried parsley, and lemon zest.
Coat the chicken thoroughly in the egg wash, then press firmly into the almond flour mixture until fully breaded on both sides.
Heat the olive oil in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until the crust is golden and the center is opaque.
Steam the green beans until bright green and tender-crisp, then serve immediately alongside the schnitzel with a fresh lemon wedge.