Low-Carb Egg-Crusted Chicken Schnitzel
A comfort food staple using a double-egg wash and crushed pork rinds for a crispy, low-carb finish.
Total
40 min
Prep
25 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 2 large Chicken Breasts
- 3 large Eggs
- 2 cups Pork Rinds (Crushed)
- 0.5 cup Parmesan Cheese
- 1 piece Lemon
- 2 tbsp Parsley
Instructions
- 1
Butterfly and pound chicken breasts to an even 1/4 inch thickness.
- 2
Prepare a dredging station: one bowl with whisked eggs, one with crushed pork rinds and parmesan.
- 3
Dip chicken in egg, then crumbs, then egg again, and crumbs again for a thick crust.
- 4
Chill the breaded chicken for 15 minutes to set the coating.
- 5
Pan-fry in butter and oil over medium-high heat until golden and crispy.
- 6
Serve with a side of lemon-butter sauce and fresh parsley.
Nutrition per serving
Calories
580
29% of a 2,000 kcal day
| Protein | 52 g |
| Carbohydrate | 3 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 620 mg |
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