Low Carb Chicken Schnitzel

A classic favourite with a low carb twist. Put a yummy chicken schnitzel back on the menu by using our low carb crumb.

By Joanne  , , , , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 2


 40g of Low Carb Crumb Original Mix

 1 egg

 1 tbsp water

 1 chicken breast (approx 300g), cut horizontally into 2 fillets.

 Oil for frying (approx ¼ cup)

 Salad Mix and dressing of choice.


1 Fillet your chicken breast and set aside.

2Prepare your egg wash (egg and water combined) and pour 40g of crumb on a separate plate.

3Dip the chicken into the egg wash, then press into the crumb, flip and repeat. Then repeat for the other piece of chicken and gently shake off excess crumb.

4Fry your chicken schnitzel until golden, then flip and cook the other side

5Pop on . a plate lined with kitchen paper to absorb excess oil

5Serve with your favourite salad, sauces and a few wedges of lemon.


Serving size208g
Energy338 Cal (1,414 Kj)
Fat, total15.8g
- Saturated fat3.3g
Carbohydrate, total4.3g
- Sugar0.9g

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