Almond Crumbed Chicken Schnitzel with Avocado Salad
Crispy, flavorful, and irresistibly nourishing, this Almond Crumbed Chicken Schnitzel with Avocado Salad is a wholesome twist on a classic comfort food favorite. Juicy chicken breasts are coated in a golden almond and panko breadcrumb crust, complemented by the rich nuttiness of Parmesan and aromatic spices like garlic and paprika for an extra punch of flavor. Pan-fried to perfection, these schnitzels are paired with a vibrant avocado salad bursting with creamy avocado, sweet cherry tomatoes, crisp salad greens, and a zesty lemon vinaigrette. Ready in just 35 minutes, this recipe is an ideal choice for a quick and satisfying dinner that's both gluten-free friendly and packed with texture and taste. Serve it fresh and savor the perfect balance of crunch and creaminess!
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Recipe Information
Ingredients
- 2 pieces Chicken breast fillets
- 1 cup Almond meal
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 4 tablespoons Olive oil
- 1 piece Avocado
- 1 cup Cherry tomatoes
- 4 cups Mixed salad greens
- 0.25 piece Red onion
- 2 tablespoons Lemon juice
- 1 tablespoon Extra virgin olive oil
- 0.25 teaspoon Salt (for salad)
- 0.25 teaspoon Black pepper (for salad)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.
In a shallow bowl, mix together the almond meal, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Place the flour in a second shallow bowl. In a third bowl, whisk the eggs.
Coat each chicken breast first in flour, then dip into the eggs, and finally press into the almond crumb mixture, ensuring it's fully coated.
Heat the olive oil in a large frying pan over medium heat. Cook the chicken schnitzels for 3–4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to remove excess oil.
To prepare the avocado salad, slice the avocado and cherry tomatoes. Thinly slice the red onion.
In a large bowl, combine the salad greens, avocado, cherry tomatoes, and red onion.
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve the almond crumbed chicken schnitzels alongside the avocado salad. Enjoy immediately.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 14.5 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 651 mg | 50% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3281 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
