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.

overhead view of Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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.

close up of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

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.

Plate of Gluten-Free Chicken Schnitzel with coleslaw and lemon

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

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.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Keyword: chicken schnitzel, gluten-free chicken schnitzel, gluten-free chicken schnitzel recipe
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.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this post then you may like…

Gluten-Free Flours: Nut Flours

Nut Flours

Lemon Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

The Best Homemade Coleslaw

The Best Homemade Coleslaw

Simple Salmon Fishcakes

These Simple Salmon Fishcakes were one of my Nan’s most celebrated recipes. Home comfort cooking at its best.

Simple Salmon Fishcakes

This recipe was originally published on the blog in 2014. I have modified it to a gluten-free recipe and included new photos.

This pregnancy I was a little more on the ball as regards making freezer meals for the first few weeks of Beau’s life. I always had intended to do the same for Cole but I was little prepared for quite how much of an overwhelming time having a newborn would be and I just assumed I would be fine making my own simple meals everyday. Now with a toddler, a newborn and a husband who is back at work I am so grateful to have carved out some time for meal prepping a couple of months ago and I am reaping the rewards now.

One of the pre-requisites for my freezer meals was an emphasis on comfort food and real homely cooking. The first meal I craved after coming home from the hospital was a lasagne which is my mum’s signature dish. It reminds me of family and felt like the perfect meal to welcome our new bundle of joy home with. I also have stashed in the freezer a Shepherd’s Pie, these Barbecue Spare Ribs and a batch of my late grandmother’s Simple Salmon Fishcakes.

Simple Salmon Fishcakes

Now, my Nan wasn’t a great cook, she was very much a child of rations, plain food and making do, but there are a few things in her repertoire which I crave as an adult and get such a childish pleasure from. Her trifle was in a class of its own, made from Bird’s custard, tinned fruit puree and a packet of sponge fingers, but it couldn’t be bettered. Her beef stew consisted of beef simply stewed with potato and carrots until it had boiled down to almost a thickened soup, but its comfort factor cannot be surpassed. It was her salmon fishcakes though which our family has always considered her culinary masterpiece.

When we needed a bit of cheering up, perhaps we’d had a long week at school, it would perk us up no end when we’d get home from school on a Saturday lunchtime (yes, we went to school on Saturdays, don’t ask) and Mum would say that Nan had made us some fishcakes for a treat. There was no better reward for double maths, double chemistry on a Saturday (seriously that was the weekend lesson plan, sadists ran our school) and we could easily eat the whole plateful she had made us to last the weekend in a single sitting.

Simple Salmon Fishcakes

These are probably the most simple salmon fishcakes you will come across and they have a very special and secret ingredient, tinned salmon. When I first found out that was how she made them I was taken aback. It just seemed so wrong. But really the taste is unique, and despite how much I love a good fresh salmon fishcake, Nan’s are imbued with a more intensely sweet flavour which is entirely different. And to be honest, there isn’t a whole lot of salmon in these anyway. These fishcakes are more like mashed potato cakes kissed with a sweet blush of salmon. However that salmon flavour perfumes the whole cake.

When I asked Nan once how she made them she just said mashed potato and tinned salmon. That was her recipe and really all you needed to know in her eyes. Now, I’ve taken a liberty or two with my Nan’s recipe as I have added a few snipped parsley leaves, just because I couldn’t resist. I also included a generous amount of ground white pepper for a bit more of a kick and salt, which I know Nan definitely wouldn’t have used. She didn’t really buy into seasoning. Plus these days I have been making my Simple Salmon Fishcakes gluten-free and to be honest there is no discernable taste difference from the original version. I just swapped out the plain wheat flour for Doves Farm plain gluten-free flour and whizzed up a loaf of good gluten-free bread in the food processor to make the breadcrumbs. It made a huge amount so I have stashed the leftover breadcrumbs in the freezer for future meals. So useful and you can use the breadcrumbs straight from frozen.

Simple Salmon Fishcakes

The way to serve Nan’s fishcakes is and always will be non-negotiable, with brown sauce. It is in fact the only time I will ever eat brown sauce as if I’m pressed I’m not sure I really like it. However, here, when the crunchy crumbed shell of the fishcake which encases the sweetly soft interior is paired with the deep tang of the brown sauce the result is sublime. It’s the only thing in the whole world I feel like eating at the moment. Do note though that a lot of brown sauces are not gluten-free due to the malt vinegar and sometimes rye flour which is used. I prefer to make my own (you must remind me to post the recipe!) but otherwise Tesco’s own brand is gluten-free.

Simple Salmon Fishcakes

These Simple Salmon Fishcakes were one of my Nan’s most celebrated recipes. Home comfort cooking at its best.
Prep Time30 mins
Cook Time20 mins
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: British
Keyword: salmon fishcake recipe, salmon fishcakes, simple salmon fishcakes
Servings: 6 Fishcakes
Calories: 397kcal
Author: Georgina Hartley

Ingredients

  • 800 g potatoes
  • 75 g salted butter at room temperature
  • ¼ teaspoon ground white pepper
  • 170 g wild skinless and boneless red salmon 1 tin
  • 2 tablespoons parsley leaves finely chopped
  • 1 egg lightly beaten
  • 100 g gluten-free breadcrumbs
  • 75 g gluten-free plain flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 tablespoons olive oil

Instructions

  • Peel and quarter the potatoes then place in a large pan of salted boiling water.
  • Bring the potatoes back to the boil then simmer for 20 minutes until the potatoes are soft.
  • Drain the potatoes, then add them back into the pan with the butter. Add the white pepper then mash until the potato is incredibly smooth.*
  • Tip the mashed potato into a bowl and leave to cool for an hour then cover and refrigerate for at least 2 hours until the potato is cold.
  • Drain the salmon and mix into the cold potato and the parsley leaves with a fork until evenly dispersed.
  • Shape the fishcakes into patties of equal weight, about 125g, then place on a plate and put back in the fridge to settle for half an hour.
  • Arrange the flour, beaten egg and breadcrumbs into three separate bowls, then remove the fishcakes from the fridge and coat each fishcake; first with a light dusting of flour, then with the egg, then the breadcrumbs.
  • Pour the olive oil into a wide heavy based saucepan and heat until sizzling. Then turn the heat down to low.
  • Shallow fry the fishcakes in two batches, 5 minutes on each side, spooning some of the oil up the sides of the fishcakes to ensure they are golden all over, then place on kitchen towel to absorb the excess oil.
  • Serve the fishcakes with a light salad and plenty of brown sauce.
  • These fishcakes freeze very well so make a huge stash for emergencies and re-heat in the oven.

Notes

*If you use leftover mashed potato then these fishcakes come together in a snap. If you’re making the mashed potato especially for the fishcakes then you must wait for them to cool completely in the fridge as warm potato will fall apart when you’re shaping the fishcakes.
*I actually use a potato ricer for mashing my potatoes which ensures lump free and smooth mash without any gummy texture. To achieve this I place the salted butter into the saucepan and pass the potato through the potato ricer into the pan of butter, then give a jolly good stir into the butter once all the potato has been riced.

Nutrition

Calories: 397kcal | Carbohydrates: 37g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 415mg | Potassium: 662mg | Fiber: 5g | Vitamin A: 9.7% | Vitamin C: 20.6% | Calcium: 13.6% | Iron: 28.9%

Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.

Lemon, Honey and Sesame Chicken

Valentines Day means Chinese to us. There have only been a couple of times where we have bothered booking somewhere smart and fancy, but set menus, surrounded by other couples don’t really signify romance to me. On Valentines Day you will either find us holed up in Chinatown where you can always get a table, a huge dinner and unobtrusive service or at home cooking a banquet together where the emphasis is not on the end result but the act of cooking as a couple.

Lemon, Honey and Sesame Chicken

In fact one of my most memorable Valentines nights was when we decided to cook ourselves a night out in Chinatown. We mixed over-the-top cocktails that insisted upon using every alcoholic drink in our cabinet and was tantalisingly aqua marine with umbrellas and glace cherries. We drank these far too quickly whilst pouring over Chinese cookbooks and making a royal mess as well as sesame prawn toasts, char siu pork, egg fried rice and broccoli in oyster sauce. We finished with the requisite deep fried bananas, which always ensures a blistered tongue, and vanilla ice cream which melted as soon as it hit the bananas.

Lemon, Honey and Sesame Chicken

Spending hours in the kitchen isn’t as fun as it normally is at the moment with my increasing bump getting in the way of the kitchen counter, my lower back threatening to give out at any minute and bending down to get my bottom kitchen cabinets requiring about five minutes of recuperation time. So, we need to make haste with our Valentines preparations and there is no quicker and more delicious Chinese dish to make at home than this Lemon, Honey and Sesame Chicken. It’s a meal that I can happily make for the two of us, or if Luke is away then just me on my lonesome, it really is that little bother. Not to mention it tastes a million times better than the bland and greasy MSG filled takeaway at the end of the phone.

Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: British
Keyword: lemon honey sesame chicken, lemon honey sesame chicken recipe
Servings: 4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Calories: 413kcal
Author: Georgina Hartley

Ingredients

  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos* or tamari
  • 3 tablespoons sesame seeds

Instructions

  • Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  • Toss the diced chicken into the cornflour mixture until thoroughly coated.
  • Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  • Remove the chicken from the pan and set aside.
  • Whisk the honey, coconut aminos and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  • Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.

Notes

*coconut aminos is a gluten-free and soy-free alternative to soy sauce. You can use soy sauce or tamari if you are not gluten-free

Nutrition

Calories: 413kcal | Carbohydrates: 20g | Protein: 20g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 465mg | Potassium: 311mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1.8% | Vitamin C: 17.6% | Calcium: 8.1% | Iron: 12%

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

 

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken