So my brother can’t eat starch. That makes cooking for him challenging, especially when my husband invites him to dinner without telling me (starch-free takes forethought, in case you were wondering). Luckily, I’ve been cooking for him for years, so I decided to just adapt our dinner plans a bit: instead of gluten-free chicken schnitzel, we are having starch-free chicken-schnitzel…

1 1/2 pounds chicken breast, trimmed and cut into 1/4 thick pieces

2 eggs, beaten

1 tsp salt (plus more for coating)

3/4 tsp black pepper (plus more for coating)

2 cups light frying oil

1 cup blanched almond flour

1/3 cup sesame seeds

1/4 tsp cayenne pepper

At least one hour before you are ready to fry your schnitzel, combine chicken, eggs, salt and pepper in a bowl and allow to marinate in the fridge. (You can do this up to a day before).

When you are ready to start frying up your chicken, heat the oil over medium to medium-high heat until a pinch of almond flour sizzles when dropped in the oil.

In a large shallow bowl or plate, combine the almond flour, sesame seeds, red pepper, and salt and pepper to taste. Coat each piece of chicken on the almond flour mixture and drop in the oil. Flip when the underside is golden brown (approx 3 minutes). Remove when both sides are golden brown and place on a paper towel lined platter in the oven on the warm setting. Continue until you finish cooking all the schnitzel! Enjoy with a fresh green salad as a light accompaniment…