Chicken Schnitzel with Apple Fennel Salad

Cut the chicken in half vertically through the center of the breast so you have two even flat pieces, with one hand flat on top to help guide you. Using a meat mallet, pound the chicken until it is even thickness and about 1/2 in thick.

In a shallow dish, add the almond flour, tapioca flour, 1/2 teaspoon salt, and garlic powder and whisk together. In another shallow dish, whisk together the egg until combined and season with salt,

Heat a large saute pan over medium low heat and add 2 tablespoons avocado oil.

While the oil is heating up, dip one piece of chicken into the egg mixture on both sides and then into the flour mixture until coated on all sides. Pat down the flour to ensure it covers all sides and shake off any excess flour.

Carefully place the coated chicken into the hot oil (it should sizzle immediately, if it doesn’t and keep the heat low so the almond flour doesn’t burn and the chicken cooks through).

Cook the chicken for 4-5 minutes on each side. Transfer to a rack inside a baking sheet to keep the chicken crispy and sprinkle with flakey sea salt. Repeat this process with the remaining chicken.

While the chicken is cooking, cut the apples around the core into four pieces and use a mandoline on the thinest setting to slice the apples. If you dont have a madoline, you can slice the apple as thin as you can! For the fennel, cut the bulb from the top and then cut the bulb in half through the stem. Use the mandoline or thinly slice the fennel with the stem on the cutting board.

To a medium bowl, add all the dressing ingredients: champagne or white balsamic vinegar, honey, dijon mustard, olive oil, chopped parsley, salt + pepper. Whisk together until combined and emulsified. Add the sliced apple, fennel and handful of fennel fronds (from top of the fennel). Using tongs, toss together, getting the dressing coating everything!

Serve the schnitzel with the apple fennel salad and enjoy!