Inspired by Austria's schnitzel tradition, this children's recipe is made by coating chicken breast in almond flour and pan-frying it in olive oil. Using almond flour instead of regular flour and breadcrumbs makes the recipe keto-friendly and heart-healthy.
Cut the chicken breast into bite-sized cubes and season with salt and black pepper.
Dip the chicken pieces in beaten egg and coat in the almond flour; since almond flour browns quickly, take care to leave a thin, even layer.
Fry the pieces in an olive-oiled pan over medium heat for 3 minutes per side, 12 minutes total, until golden without the almond flour burning.
Almond flour browns much faster than breadcrumbs, so keep the heat at medium and check often. Allergens: contains tree nuts (almond) and egg.
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