Almond Meal Crumbed Chicken Schnitzel

clock 10 minutes + 10 minutes bowl Serves 4


  • 1/3 cup corn flour
  • 1 1/2 cups Macro almond meal
  • 2 tsp finely grated lemon zest
  • grated Parmesan cheese
  • 2 Tbsp finely chopped flat leaf parsley
  • 2 egg whites, lightly beaten
  • 500 g chicken tenderloins
  • 2 Tbsp olive oil
  • steamed green beans, to serve
  • smashed potatoes, to serve
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  • 1. Place corn flour in a shallow bowl, season with salt and pepper, place egg whites in a second shallow bowl, whisk until frothy.

  • 2. Mix almond meal, lemon zest, parmesan and parsley in a third shallow bowl.

  • 3. Dip a piece of chicken in flour to coat, then in the egg whites and lastly the almond mixture. Repeat with remaining chicken.

  • 4. Heat olive oil in a large non-stick frying pan over medium high heat.

  • 5. Cook schnitzels in batches for 3-5 minutes each side or until golden brown, adding a little extra oil if required.

  • 6. Transfer chicken to a tray lined with absorbent paper to drain.

  • 7. Serve with steamed green beans, baby carrots and smashed potatoes.

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