Chicken Schnitzel with Grapefruit-celery Slaw
Nutty almond flour keeps this crispy chicken gluten free; make your own by pulsing 1/4 cup almonds in a food processor until finely ground. Pro tip: Segment the grapefruit over a bowl to collect the juice for the slaw’s tangy dressing.
Active: 20 min. Total: 20 min.
1/4 cup almond flour, divided
2 Tbsp. cornstarch
1 large egg white, lightly beaten 3 Tbsp. Dijon mustard, divided
1/2 cup raw almonds, finely crushed 4 (4-oz.) chicken breast cutlets 2 Tbsp. olive oil, divided
1 cup thinly sliced red cabbage
1 cup thinly sliced yellow onion
1/2 tsp. black pepper
2 cups grapefruit segments plus 2 Tbsp. fresh grapefruit juice (from 3 grapefruit), divided
1 cup thinly sliced celery 2 cups chopped fresh flat-leaf parsley 2 tsp. honey
1. Whisk together 2 tablespoons almond flour and cornstarch in a shallow bowl. Whisk together beaten egg white and 2 tablespoons mustard in a second shallow bowl. In a third shallow bowl, combine crushed almonds and remaining 2 tablespoons almond flour.
2. Dredge chicken cutlets in cornstarch mixture; shake off excess. Dip in egg mixture; let excess drip off. Dredge in crushed almond mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add chicken; cook until golden brown and cooked through, 5 to 6 minutes per side. 4. Wipe skillet clean; add remaining 1 tablespoon oil, and increase heat to high. Add cabbage and onion; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Sprinkle with pepper; transfer to a large bowl. Add grapefruit segments, celery, and parsley; toss to combine. Whisk together grapefruit juice, honey, and remaining 1 tablespoon mustard. Drizzle two-thirds of dressing over slaw mixture; toss. Drizzle remaining dressing over chicken and serve.
SERVES 4 (serving size: 1 chicken cutlet and 3/4 cup slaw) Calories 448; Fat 21g (sat 2g, unsat 17g); Protein 35g; Carb 30g; Fiber 7g; Sugars 15g (added sugars 3g); Sodium 404mg; Calc 16% DV; Potassium 14% DV