Mexican Chicken Schnitzel (Paleo, Whole30)

🧂 Ingredients

• 4 small chicken breasts

  I made 2 but you will have enough flour mixture and sauce for 4 servings
• A rolling pin or a meat tenderizer
• Parchment paper or Clingwrap
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs

  whisked
• 2/3 cup cassava flour

  1/4 cup of it for dusting
• 1/4 cup ground flaxseeds
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon coriander seed powder
• 1 teaspoon paprika powder
• 1 teaspoon garlic powder

  can be omitted
• Avocado oil

  coconut oil or macadamia oil for cooking
• 2 tablespoons mayonnaise
• 2-3 tbsp chopped coriander/cilantro
• 3-4 slices of green chilli
• 1 garlic clove
• Juice of 1/2 lime
• A pinch of salt
• 2 tablespoons of almond milk

  or another dairy-free milk

Instructions

• 1 Place the chicken breasts between two sheets of parchment paper (or Clingwrap)
  and place on a flat surface. Use a meat tenderizer or a rolling pin to pound the
  breasts until flattened and thin. Pound a little more around the thicker parts
  to make sure the final schnitzels are even in thickness. Watch the video above!
• 2 Season the chicken with salt and pepper and set aside.
• 3 Add 1/4 cup of the cassava flour to one plate for dusting. In another larger
  plate, mix together the remaining cassava flour, ground flaxseeds and spices.
  Whisk the eggs in a large bowl.
• 4 Dust each chicken breast lightly with cassava flour (plate 1), dip in the
  whisked egg, then cover well in the spiced flour mixture. I like to press the
  fillets down into the mixture and sprinkle the flour all over to cover them
  evenly.
• 5 Preheat a large, semi-deep frying pan over medium-high heat. Once hot, reduce
  the heat to medium. Add the oil and allow it to heat up as well. Add the breaded
  chicken breasts and cook for 2-3 minutes on each side. Swirl the oil around the
  breasts a few times. Make sure the heat is high enough for the meat to sizzle
  while cooking but not to burn too quickly. Turn them over once crispy and golden
  brown.
• 6 In the meantime, prepare the sauce. Combine all ingredients in a food blender or
  a food processor and whiz until smooth. You can also chop everything finely and
  mix it by hand.
• 7 Once cooked, remove the schnitzel to a cutting board and rest for a couple of
  minutes. Slice and serve with a little sprinkle of dried oregano and sea salt
  (optional). Drizzle with the sauce and serve with a side of leafy greens, fresh
  coriander and lime wedges.

Nutrition Info