Recipes - to your health

Almond and Flax Shnitzel


  • 6 boneless, skinless chicken breast halves
  • ¼ cup golden ground flax meal flour
  • 1 cup almond flour
  • ½ Tbsp. paprika, optional (for color)
  • 1-2 tsp. garlic salt powder
  • ¼ tsp. lemon pepper
  • ¼ tsp. salt
  • 2 large eggs
  • 3 Tbsp. avocado oil, plus more if needed for frying (for the air fryer, spray from an Evo bottle)


Butterfly slice the cutlets. In a shallow dish, combine flax meal, almond flour and spices. In another shallow dish, whisk together the eggs. Dip the chicken first into the egg mixture, then into the seasoned flour, to coat both sides. If you are using an air fryer, spray both sides of the breaded cutlet with oil and place 2 cutlets at a time on the basket. Bake at 350°F for 18-20 minutes. If you are using a skillet, heat avocado oil over medium heat. Add the chicken and cook until golden, about 2-3 minutes per side, adding more oil if needed.

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