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Forum
-> Recipe Collection
-> Chicken/ Turkey
funkyfrummom
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 Sun, Oct 18 2020, 5:50 am
I am wanting a low carb schnitzel. What I have been doing is dipping in egg, and then battering with almond meal or almond flour. This is coming out a little more grainy that what I want... I am trying to make something more similar to a egg & flour battered type schnitzel.
Can anyone help with what they do? It's for Shabbos lunches and I intend to serve cold/room temp.
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Malkqueen
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Sun, Oct 18 2020, 6:52 am
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I bread in (seasoned) arrowroot powder, but being that it tends to get a bit gummy when wet, I don't egg the chicken beforehand.
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Chana Miriam S
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Sun, Oct 18 2020, 7:45 am
If you want to cook keto and have it turn out the way it was before, you’ll always be disappointed.
I used to do it with coconut flour, egg and almond flour. It was fine. But it’s harder. The almonds burn faster and it just wasn’t good enough for the trouble. Especially because as we got further in we got way less picky about foods and ‘treats’ and keeping things the same.
Also if your version of keto uses only good oils the schmaltz is your best bet for deep frying.
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Chana Miriam S
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Sun, Oct 18 2020, 8:09 am
Also if you like shredded unsweetened coconut, coconut four, egg, then the Shred works. I used to do it for pesach. If you don’t like coco nut toasted, you won’t like it. Also I season the flour layer and salt after it’s done.
Again tho, none of this is going to be exactly the same.
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Chana Miriam S
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Sun, Oct 18 2020, 8:11 am
As always with frying, the oil has to be hot enough to become crispy but not so hot that the outside browns before the inside is cooked or that it gets soggy. Also, with keto you’d think leaving skin on would be good but nothing really sticks to it either.
My husband points out that crushed grebben would be a good coating but that’s a massive pain if you aren’t already making it.
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