In a bowl, combine almonds, the zest of one lemon and basil.
Slice each chicken breast in half width ways. Flatten out between 2 pieces of baking paper using a meat mallet or rolling pin until thin.
Coat chicken breast in the cornstarch/arrowroot, then dip each piece into the egg, followed by the almond crumb.
Using a little olive oil (or fat of your choice), cook the schnitzel in a pan over a low-to-medium heat for 3-4 minutes each side or until lightly golden. Serve with a squeeze of lemon.
Recipe Notes
Recipe from Women's Fitness magazine
Nutrition Facts
Almond-Crusted Chicken Schnitzel
Amount Per Serving (1 schnitzel)
Calories 261Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Cholesterol 77mg26%
Sodium 82mg4%
Potassium 298mg9%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 19g38%
Vitamin A 75IU2%
Vitamin C 29.3mg36%
Calcium 82mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.