The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

Chicken Schnitzel is definitely my favourite weeknight meal at the moment. I am having it every other night and I can’t see I will ever get tired of it. It’s crisp on the outside with the chicken perfectly juicy on the inside. This recipe is also super quick with limited ingredients and just happens to fit in nicely with the Whole30 which I’m currently in another round of. There are no breadcrumbs needed in this recipe as the almond flour crisps up deliciously in the pan without being too crunchy or nutty.

Almond flour is my secret weapon in making the best gluten-free Chicken Schnitzel. It’s actually not that easy to get hold of though so do check if you’re ordering it online that it is actually the finely milled almond flour that you are buying. Quite often you’ll find ground almonds are packaged up as almond flour but that’s not what you’re looking for here. The almond flour you want is white, powdery and well, flour-like.

You will be using the almond flour exactly the same way you would if you were coating with regular flour. Your chicken is bashed gently out to an even thickness with a meat mallet, then dipped in beaten egg and then finally dredged through the seasoned almond flour. Season the flour well so that the crisp coating is ultra flavourful. The chicken is then pan-fried for three minutes each side and before you can google the correct spelling for schnitzel, dinner is done.

I love to serve the best gluten-free Chicken Schnitzel with a quick homemade coleslaw. I haven’t included an exact recipe below as you can use whatever veg you happen to have in the fridge to make it. I feel I have hit the jackpot though if I have carrots, red cabbage and fennel in. I just throw them into the food processor fixed with the grater attachment and mix the shredded veg with some mayo (I often don’t put onions in as they need to be sliced by hand and frankly I can’t be bothered). If I’m feeling really decadent I’ll sauté up some new potatoes but really that’s fancy-talk as the dish doesn’t need it. But whatever you do, don’t forget the squeeze of fresh lemon. It’s essential.

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If you make the Best Gluten-Free Chicken Schnitzel then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your variations of my recipes.

The Best Gluten-Free Chicken Schnitzel

The Best Gluten-Free Chicken Schnitzel is made with seasoned almond flour and is a 10 minute wonder meal.

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Course: Main Course

Cuisine: British

Keyword: chicken schnitzel, gluten-free chicken schnitzel, gluten-free chicken schnitzel recipe

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Servings: 1 serving

Calories: 716kcal

Author: Georgina Hartley

Ingredients

• 1 tablespoon ghee
• 45 g almond flour
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon onion granules
• ¼ teaspoon garlic powder
• ¼ teaspoon mustard powder
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg
• 1 chicken breast

Instructions

• Melt the ghee in a large flat bottomed saucepan or cast iron pan and turn to a medium-low heat.
• Whisk together the almond flour with the paprika, onion granules, garlic powder, mustard powder, salt and pepper and sprinkle evenly onto a plate.
• Break the egg into a medium sized bowl and whisk lightly.
• Batter the chicken breast gently to an even 1 inch thickness, then dip first into the egg, then once fully coated dredge through the almond flour so it’s coated well on both sides.
• Carefully place the chicken into the pan and cook for 3 minutes each side until golden.
• Remove the chicken from the pan, cut into even strips and serve with homemade coleslaw.

Notes

*you can use olive oil but I like the flavour of ghee the best.

Nutrition

Calories: 716kcal | Carbohydrates: 11g | Protein: 63g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 346mg | Sodium: 907mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin A: 16% | Vitamin C: 3.3% | Calcium: 13% | Iron: 19.5%

SHOP THE RECIPE

It’s the almond flour in this recipe which really makes this chicken dish a hit. Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and of course my beloved Gluten-Free Chicken Schnitzel. I find my bag of almond flour absolutely essential to my Whole 30.

If you get a proper meat mallet you’ll be surprised how often you use it. Not just for meat but for bashing up biscuits, praline, the list goes on. Do your rolling pin a favour and get a proper basher. I like the OXO Good Grips Meat Tenderiser.

Ghee is my new favourite ingredient and if I don’t have time to make it myself I go with Ghee Easy Organic Ghee, 850 g. Ghee is great as it has a high smoking point so gets lovely flavour into your dishes without any risk of burning like regular butter.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for making this Gluten-Free Chicken Schnitzel. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Staub Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

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