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Gluten-Free Chicken Schnitzel

Gluten-Free Chicken Schnitzel is made with seasoned almond flour in lieu of breadcrumbs and is a 10 minute wonder meal.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Servings: 1 serving
Calories: 716kcal


  • 1 tablespoon ghee
  • 45 g almond flour (not ground almonds)
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon onion granules
  • ¼ teaspoon garlic powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon salt
  • teaspoon ground black pepper
  • 1 egg
  • 1 chicken breast


  • Heat a large flat bottomed saucepan on a medium 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.
  • Melt the ghee in the pan and turn down to a medium-low heat.
  • 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.


Pre-heat the pan. Heat the pan for at least 10 minutes on medium heat before adding the fat and the breaded chicken.
Ghee substitution. You can use olive oil with a small knob of butter, but I like the flavour of ghee the best.

Make ahead

If you want to save a little bit of time then you can prep this meal by bashing out the chicken up to 24 hours before so it's ready to be dredged right before cooking.
You can also season the almond flour ahead of time too. In fact you could season a whole batch of almond flour and store up to a month. Almond flour, once opened, is best to store in the fridge if you don't use it frequently.


I don't recommend freezing this chicken once made, it tastes so much better cooked from fresh.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
I don't think in this instance the nutrition information is accurate as you are dredging the chicken through the egg and through the flour, it is unlikely that you will be consuming all the egg and flour in this recipe so in my opinion the information below is inflated.


Calories: 716kcal | Carbohydrates: 11g | Protein: 63g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 346mg | Sodium: 907mg | Potassium: 896mg | Fiber: 5g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 2.7mg | Calcium: 130mg | Iron: 3.5mg