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Romanian Chicken Schnitzel

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Prep Time 20 minutes
Course Main Course, Paleo, Whole 30

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 boneless, skinless chicken breasts (pounded to 1/4 inch thick)
  • 2 eggs
  • 3/4 cup avocado oil or olive oil

Instructions
 

  • Pound bonless, skinless chicken breast to 1/4 inch thickness.
  • In a shallow bowl add almond flour, tapioca flour, garlic powder, oregano, paprika, salt and pepper. Mix well. In another shallow bowl beat the eggs until well mixed.
  • Dip the chicken breast in egg mixture and then in flour mixture until well coated on both sides. Repeat the process with each chicken breast and set aside.
  • Once all chicken breasts are fully coated, heat avocado oil in a large skillet over medium-high heat until the oil begins to shimmer.
  • Carefully lay the coated chicken breasts in and cook for 3-4 minutes on each side. Make sure to keep chicken breasts apart while frying and not crowd in the pan. The chicken should be golden brown and cooked through.
  • Serve with potatoes and a fresh salad!
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