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.

Cooking Light - - Dinner Tonight Weeknight Mains -

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

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