My variation of the KFC Double Down with kohlrabi fries and sour cream

Ingredients for 2 servings:

• 4 small chicken schnitzels
• Olive oil or coconut oil
• 1 egg(s)
• 1 cup almonds, ground
• 1 cup coconut flakes
• curry
• Paprika powder
• Bacon, 2 to 4 slices
• 2 slices of Chester cheese or sliced ​​cheese
• 1 tomato(s)
• 4 slice(s) cucumber(s)
• 1 handful of iceberg lettuce or salad mix
• e.g. mustard
• 1 kohlrabi
• chili flakes
• Paprika powder
• curry
• 1 cup sour cream
• 1 cup Greek yogurt
• e.g. parsley
• e.g. chives
• Olive oil or coconut oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Low-carb

For the breading, whisk the egg in a shallow dish and season with paprika powder and curry powder. Place the almonds and a little crumbled coconut flakes/chips in another shallow dish. First coat the chicken schnitzels in the egg and then bread them. Fry the schnitzels in a pan until golden brown. Then fry the bacon strips until crispy. Sprinkle one schnitzel with lettuce (I used pre-cut bacon), place bacon on top, and top with a slice of Cheshire cheese. Add some mustard and sour cream, arrange 2-3 slices of tomato on top, and place the second schnitzel on top. For the side dish, cut the kohlrabi into strips, season with chili flakes, paprika powder, and curry powder, and spray with coconut oil. Then roast the strips in a hot oven at 180°C (top/bottom heat) for 25-30 minutes.