Keto lemon and parsley chicken schnitzel

If you have a hankering for a good pub schnitty but don’t want to break your diet, this keto lemon and parsley chicken schnitzel almost tastes like the real thing! Coated in almond meal instead of bread crumbs, this recipe is low-carb and suitable for those on a keto diet.

Serves: 4
Ingredients: 9
Serving size: 185 g
Total calories: 465
Protein: 33.87 g
Fat: 32.7 g
Carbohydrates: 10.65 g
Fibre: 3.2 g


  • 500 g chicken breast fillets, sliced lengthways
  • 3 tbsp arrowroot
  • 2 free-range eggs
  • 1 cup almond meal
  • Zest of 1 lemon
  • Handful fresh parsley
  • 2 tbsp olive oil
  • Pinch of sea salt and pepper


  1. In a bowl, combine almond meal, zest of 1 lemon, parsley, salt and pepper.
  2. Place arrowroot onto a plate.
  3. Whisk eggs in a bowl.
  4. Lightly coat the chicken breast strips in the arrowroot then dip into the egg mix, followed by the almond meal.
  5. Heat olive oil in a pan on medium heat and cook chicken on each side until golden and cooked through.
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