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🥗 Low-Carb Airfryer Chicken Schnitzel with Avocado Salad

450 kcal · 30 min · 2 servings

Ingredients

• 2 Chicken Breast Fillet
• 1 Avocado
• 1 Onion
• 2 Tomato
• 2 EL Sugar-Free Soy Sauce
• 2 EL Olive Oil
• 2 Zehen Garlic
• 1 TL Pepper
• 1 TL Salt

Instructions

1. 1. Preheat the air fryer to 180 °C. This takes about 3 minutes.
2. 2. Pat the 2 chicken breast fillets dry with paper towels. Never wash them, as this spreads germs.
3. 3. Cut the fillets horizontally into cutlets about 1 cm thick. Lightly flatten them.
4. 4. Mix 1 teaspoon salt and 1 teaspoon pepper in a small bowl. This is your seasoning blend.
5. 5. Sprinkle half of the seasoning blend over the chicken cutlets. Gently press the salt in.
6. 6. Finely chop the 2 garlic cloves. Finely chopped garlic burns quickly, so add it later.
7. 7. Dice the avocado, onion, and 2 tomatoes into small, equal cubes.
8. 8. Mix the salad cubes with 2 tablespoons olive oil, 2 tablespoons soy sauce, and the remaining seasoning blend.
9. 9. Place the chicken cutlets in the air fryer basket. Lightly spray with oil if needed.
10. 10. Cook the cutlets at 180 °C for about 10 minutes, until golden brown. Flip them once after 5 minutes.
11. 11. Check for doneness: The meat should be white and firm, with a core temperature of at least 74 °C.
12. 12. Let the cutlets rest in the basket for 3 minutes. This allows the juices to distribute evenly.
13. 13. Add the finely chopped garlic to the hot salad. Stir it in to release its aroma.
14. 14. Place the cutlets on plates and serve with the avocado salad. Serve immediately.

Nutrition per serving

• kcal: 450
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 5 g