Holstein-Style Schnitzel

My husband, upon traveling back from Azerbaijan, Iran, and Belarus for the wrestling world cup with the USA Men’s Team, described a very interesting dish that I tried to duplicate (successfully according to him).  He enjoyed the meal in Minsk, Belarus and he described it as a chicken cutlet with a fried egg on top.  After trying to figure out what it was and what could have been in it, what I finally identified it to be was a Holstein-style schnitzel.  I lived in Germany for a while and became a lover of schnitzel and I guess it is a beloved dish all over the world.  Of course the traditional schnitzel is made with unhealthy oils, and bread crumbs, I was able to update the dish to make it an advanced plan dish that was a hit with the whole family.    This one will definitely be making regular appearances on our dinner table! photo  • 4 organic chicken breasts, butterflied and pounded thin or 4-6 chicken cutlets (if you can find them already cut thin like that) Sea Salt and freshly ground black pepper • 1 cup almond flour • 1 tablespoon paprika • 1 egg for dipping chicken • 4-6 eggs for topping chicken (one egg for every piece of chicken) • 1 lemon, zested and juiced, divided, plus wedges for serving • 4 to 5 tablespoons extra-virgin olive oil, organic butter, or grapeseed oil • 4 anchovy fillets • 4 tablespoons capers, optional Preheat oven to 300 degrees F. Place a baking sheet in oven to keep cooked cutlets warm. Butterfly the chicken breast pieces by cutting across the breast longways but not all the way through, open the meat up like a book and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Put cutlets on a plate and season with salt and pepper. Scramble one egg in a bowl and add almond flour, paprika, lemon zest, and sea salt and pepper to taste in another bowl. Add enough oil to coat the bottom of a large non-toxic skillet over medium to medium-high heat along with the anchovies – they will melt down into the olive oil and infuse the flavor into the chicken. Dip the chicken in the egg and then the almond four mixture and add 2-3 of the breasts (not crowding the pan) and cook 2 to 3 minutes on each side.  Transfer to oven, add a bit more oil, if necessary, and repeat with the remaining breasts. Keep the cooked cutlets hot in the warm oven. Squeeze lemon juice generously over each piece. While cutlets are in oven heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs, break the yolks for “over hard” eggs and fry to desired doneness, season with salt and pepper.  Repeat with any remaining eggs – you will want one per breast. As the eggs are done, place one on each piece of chicken and keep warm until all eggs are done.  Sprinkle with more paprika. Transfer the chicken to a serving platter (serve over romaine lettuce if desired) and top with capers, optional.

Crustless Broccoli Quiche

Advanced & Core Plan

Serves 4

This is a crustless quiche recipe that is great for breakfast, lunch, or dinner.  There is something about the flavors of broccoli with eggs that is just amazing.  With these typically “on hand” ingredients, you can feed unexpected visitors or pull together a meal on the fly.

1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into pieces
4 large organic eggs
1 cup organic milk (full fat, preferably raw)
1/3 cup freshly grated raw, organic cheddar cheese (Beyond Organic Raw Cheddar is terrific)
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup almond flour
Dash of cayenne pepper, optional

Preheat oven to 350°F. Butter a 9″ round baking dish.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, cheese, salt, pepper, cayenne pepper if desired and oregano. Whisk in almond flour. Pour egg mixture evenly over vegetables. Bake until set, about 35 minutes. Cool about 10 minutes before serving.

Egg Foo Yung

Advanced Plan

Serves:  4

Egg Foo Yung is a versatile dish that is perfect for a quick meal or when you didn’t make plans for dinner.  It is nutritious and makes a lovely presentation.

8 eggs, beaten

Traditional add ins:
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked organic chicken breast
1/3 cup cooked and crumbled grass fed ground beef
1 teaspoon sea salt
1/4 teaspoon ground black pepper

Other substitutions:
juilienned zucchini
red cabbage
grated onion


1 1/2 cups organic chicken broth
2 tablespoons organic tamari or liquid aminos
6 tablespoons cold water
1 1/2 tablespoons arrowroot powder


Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, salt and pepper. Mix together.  Heat coconut or grapseed oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce:

Heat the chicken broth in a small saucepan; add tamari and blend well over medium heat. Add cold water and arrowroot powder and stir until thick and smooth. Serve with Egg Foo Yung.

In photograph:  zucchini, red cabbage, green onion and chopped chicken