Nut Crusted Shnitzel

Nut Crusted Shnitzel

One of the most important dieting tips I can give you is to eat well. Most of us can’t survive on bowls of salad. It gets boring, it’s rarely filling, and it will only lead you to dream about the foods you really want, which, inevitably ends in binging. So as not to feel deprived, I like to come up with recipes that make my favorite foods accessible. Panko-crusted shnitzel is one of my favorites, so I had to come up with a recipe to suit my dietary needs. I’m not suggesting that this recipe is healthy, its fried after all. However, for those who are strictly watching their carbs, this recipe is a good alternative to breading.

In general, if you like to eat gluten free, it’s always a good idea to look up Passover recipes. My mom makes this shnitzel for Pesach (although she dips it into potato starch first)  so I figured I’d give it a try. I used both ground and chopped walnuts to crust the chicken. The ground nuts turned out similar to a bread crumb coating, while the chopped nuts turned out a bit more crunchy. Overall, this turned out to be a great alternative to the traditional. Serve with a side of baked vegetable fries such as kohlrabi, turnips, celery root or rutabaga.

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13 thoughts on “Nut Crusted Shnitzel

    1. Tongs are not a must but they make a lot of things easier in the kitchen. Especially when you are dredging and frying fish or chicken. For that, I like to use smaller tongs, about 7″ long. For other things like mixing and serving pasta, I use larger tongs, about 10″ long.

  1. Thanks for great recipes. I used to make something very similar, or maybe not quiet. I would shmear a VERY thin layer of low-fat mayo all over the cutlets, or tenders. Then I would dredge them in ground/chopped nuts (almonds, walnuts, pecans) and bake. Do you think I can use my recipe for one of the dinners in Phase 1?

    1. Sure! Place the chicken on a well greased baking sheet. Spray the top with oil and bake at 400 degrees until golden and crispy, about 20 minutes.

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