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🍽️ Low-Carb Airfryer Chicken Schnitzel with Avocado Creme

450 kcal · 30 min · 2 servings

Low-Carb Airfryer Chicken Schnitzel with Avocado Creme Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash your hands thoroughly with soap before working with the chicken.
  2. 2. Pat the 200 g chicken breast fillets dry with paper towels. Never wash raw meat, as this spreads germs.
  3. 3. Cut the chicken breast into even strips, about 3 cm thick. This ensures they cook evenly.
  4. 4. Whisk the egg in a shallow bowl with a fork until it’s smooth.
  5. 5. Mix the 50 g ground almonds with 1 tsp paprika, 1 tsp salt, and 1 tsp pepper in a second bowl.
  6. 6. Dip the chicken strips first in the egg and then in the almond mixture. Press the coating on firmly.
  7. 7. Preheat the air fryer to 180 °C. This takes about 3 minutes and provides immediate heat.
  8. 8. Place the coated chicken strips in the basket. Make sure they don’t touch so they get crispy.
  9. 9. Fry the chicken strips in the air fryer at 180 °C for 12 minutes, until golden brown. Flip them vigorously after 6 minutes.
  10. 10. Check the core temperature: the meat must be at least 74 °C. Add 2 minutes if needed.
  11. 11. Peel the avocado, remove the pit, and place the pulp in a small bowl.
  12. 12. Purée the avocado with 100 ml cream, the juice of half a lemon, salt, and pepper until smooth and creamy.
  13. 13. Let the avocado cream rest briefly so the flavors combine. Season to taste if necessary.
  14. 14. Place the crispy chicken strips on plates. A knife should slide easily into the meat.
  15. 15. Serve the avocado cream as a dip or sauce. The dish is ready when the coating is golden brown.

Nutrition per serving