Protein Swap | Baked Almond Flour Chicken Thigh Schnitzel
with Fennel-Orange Salad
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Comparing and contrasting is what this meal is all about. One bite brings golden-crusted chicken schnitzel, with a paleo-smart coating of almond flour. The next mouthful is bursting with freshness from orange sections, crisp fennel and crunchy walnuts in a honeyed vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Fennel bulb
- 1 Scallion
- 1 Orange
- 30ml Apple cider vinegar
- 60g Almond flour
- 7g Honey
- 25g Chopped walnuts
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Eggs • Mustard • Sulphites • Walnuts
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
47 g
Saturated Fat
47 g
Sodium
680 mg
Total Carb
41 g
Sugars
21 g
Protein
48 g
Fibre
14 g
Preparation
Prepare the chicken schnitzel
- Preheat the oven to 450°F.
- Pat the chicken dry and halve horizontally; season with ½ the spices and S&P.
- In a medium bowl, beat 1 egg (double for 4 portions) until smooth; season with S&P.
- In a second medium bowl, combine the almond flour, remaining spices and S&P.
- Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the almond flour (pressing to adhere).
- Transfer to a lined sheet pan as you go.
Bake the chicken schnitzel & walnuts
- Bake the chicken schnitzel*, flipping halfway, 16 to 20 min., until cooked through.
- In the last 3 min., add the walnuts.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the salad
- In a large bowl, combine the vinegar, honey, white bottom of the scallion, 2 tbsp oil (double for 4 portions) and S&P.
- Add the orange, fennel and ½ the walnuts; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken schnitzel (slice beforehand if desired).
- Garnish with the green top of the scallion and the remaining walnuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
