Schnitzel with vegetable spaghetti (low carb diet)
This low carb meal is simple and tastes great!
Portion per person: 150g lean veal or beef Schnitzel and 150g vegetables.
- Season the Schnitzel with either a steak seasoning or with simply salt and pepper
- Dip into the already beaten egg and then coat with almond flour
- Wash the zucchini and cut with into fine strips with a vegetable cutter.
- Chop the onions, cherry tomatoes and capsicum (your choice of either green, yellow or red)
- Fry the schnitzel in a pan with coconut oil
- Cook the zucchini spaghetti in salted water for about 3-4 minutes and then strain.
- Fry the onions, cherry tomatoes and capsicum for a few minutes and then add the zucchini spaghetti. Season with herbs as desired.
- Serve with a tomato sauce and Parmesan cheese
This dish is suitable as a main course with a delicious salad or as a healthy side dish. It also fits into the 9-day Nutrition Concept Clean9.