Chicken schnitzel baked with almond meal & pesto

If you've ever been to Austria, then you know that there is one dish you cannot miss - the world-famous and legendary schnitzel. Just the mere mention of this dish conjures images of beer halls & gardens, festive folks-songs (and lederhosen!) and fantastic thinly-pound and breaded meats served with a lemon wedge. We wanted to bring that festive mood to this dish with our Chicken Schnitzel. It was a challenge as schnitzel done the traditional way is pretty far from paleo-friendly! But, a few trials and errors and many head-scratches later, we think we've figured it out. This meal features thin pieces of skinless chicken breast that are covered in a seasoned batter of almond flour and tapioca, creating a flavorful but soft crust that, to be honest, is a lot more pleasant than the rock-hard and bland/plain crusts you get when deep-frying in vegetable oil (who likes big chunks of shards impaling the roof of their mouth?). We wanted to move away from the usual mash of potatoes or boiled baby potatoes to make this dish more keto-friendly. Originally, we had planned to pair the schnitzel with deep-fried, battered pickled cauliflower florets which were amazing when eaten immediately after cooking. Just like with most genius invention that was discovered by accident, we found that when we chilled the cauliflower, something amazing happens. The battered pickled cauliflower's flavor intensifies and takes on a gelatinous and soft texture. It may sound weird but trust us - it's so good. This is not a soggy coating, this is something else entirely, with the flavors locked into each floret. Try this dish, you'll be surprised how good it is! Ingredients : Pasture-raised chicken breast, almond (powder), almonds, paprika, tapioca, fleur de sel (natural evaporated sea salt, pasture-raised duck eggs, broccoli, cauliflower, lemon, Boundary Bend extra virgin olive oil, basil, garlic, cashews, carrot, winter spinach, white whine vinegar.