SCHNITZEL WITH FENNEL SAUERKRAUT

Wiener schnitzel is a Czech classic, so once in a while I’m obliged to have it. I created this healthy version not long ago and knew I had hit the jackpot when I came home and my fiancé had finished four fillets in one sitting.

INGREDIENTS (2 Servings):

FENNEL SAUERKRAUT

½ cup almonds, soaked in filtered water for several hours, preferably overnight

2 tablespoons raw apple cider vinegar

2 garlic cloves, crushed

Juice of ½ lemon

2 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 bulb fennel, julienned

1 medium carrot, peeled and julienned

SCHNITZEL

2 free-range organic boneless, skinless chicken breasts

½ cup coconut flour

1 organic pasture-raised egg, beaten

¾ cup almond meal

Pinch of sea salt and freshly ground black pepper

3 tablespoons extra-virgin coconut oil, for frying, plus more as needed

Lemon slices, for serving

DIRECTIONS:

FENNEL SAUERKRAUT

1.    Combine the almonds, apple cider vinegar, garlic, lemon juice, and olive oil in a blender. Blend until smooth, then season to taste with salt and pepper.

2.    In separate bowl, combine the fennel and carrot, then pour over the almond dressing and toss to coat.

SCHNITZEL

1.    Wash the chicken breasts, dry well, and cover with parchment paper. With a meat mallet or the back of a large knife, pound each breast to flatten it into a large, ½-inch-thick cutlet.

2.    Set up three deep plates. Fill the first with the coconut flour, the second with the beaten egg, and the third with the almond meal. Season the coconut flour liberally with salt and pepper.

3.    Dip the fillets into the coconut flour first, then the egg, then the almond meal, coating thoroughly.

4.    In a large nonstick frying pan, heat the coconut oil over medium-high heat. When the oil is properly hot, sauté the fillets, cooking for approximately 3 minutes on each side. Cook the fillets one at a time, cleaning the pan with a paper towel and adding more coconut oil as you go.

5.    Serve the schnitzel with a slice of lemon on top and the fennel sauerkraut on the side.