Almond and Herb Crusted Baked ChickenTopped w Pomegranate Pecan Salad

Having a craving for some crispy, crunchy, fried Schnitzel? Starting that diet and trying to be good? Well, thank G-d for this recipe, because you will get that crunchy and crispy satisfaction you want without the guilt!

Ingredients:

Chicken:

1 pound chicken breasts, thinned (or you can buy thin cutlets)

1-2 cups almond flour

1/4 cup chives

1/4 cup dill

1/4 cup parsley

Salt and Pepper to taste

1 tsp garlic powder

1 tsp onion powder

2 eggs, whisked

1-2 cups Coopers Crumbs in any flavor you prefer (If not, blend almonds in a food processor and add preferred seasoning to it, such as garlic, onion, paprika, cayenne, salt and pepper)

Salad:

Any lettuce blend you like, I did spring mix with spinach, romaine and arugula

1 cup Pomegranate seeds

1 cup pecans, chopped

1/2 lemon, juiced

Drizzle of EVOO

1 Tbsp red wine or apple cider vinegar

Salt and Pepper

Directions:

Chicken:

Pour almond flour into wide and deep plate or wide bowl. Mix in herbs (you can choose whichever you like), salt, pepper, onion and garlic. In another plate or bowl, whisk the eggs. In another bowl, place the Coopers Crumbs. Set up a station with the flour first, then the egg and then the crumbs. Take each piece of chicken, dunk in flour, shake of excess. Dunk in egg, shake of excess. Coat in the crumbs. Place on a cookie sheet or baking tray with space between each piece. Bake at 350 degree for 15-18 minutes, until cooked through and crispy.

Salad:

Chop lettuce combo to shred. Mix in pomegranate seeds and pecans. Squeeze 1/2 lemon into salad, drizzle of olive oil, the vinegar and the salt and pepper. Mix to combine and serve with chicken.