Cheese and Herb Schnitzel recipe straight from our Cath’s kitchen using our low carb protein chips as a crispy coating! See below for all the delicious details 👇 👇 👇
2 x 100g packs LOKA Sea Salt Protein Chips
Handful grated parmesan
2 teaspoons fresh or dried herbs (we used dried thyme)
Salt and pepper
1/4 cup almond flour, coconut flour or your fave low carb flour
4 Free-range chicken breasts
4 tablespoons olive oil
Process protein chips until coarse crumbs form.
Add to a dish along with grated Parmesan and herbs. Season generously with salt and pepper.
Place flour on a plate. Whisk eggs in a shallow bowl.
Halve chicken breasts and gently flatten with a mallet until about 1cm thick.
Coat chicken first in flour, shaking off excess. Then dip in egg and finally coat in the crumb mix.
Panfry schnitzels in olive oil on medium heat until golden brown and crispy!