Easy Gluten Free Chicken Schnitzel
This easy Gluten-Free Chicken Schnitzel is amazing and you would never know that the crumb is gluten-free! Serve with wedges and a salad for a yummy meal.
Chicken schnitzel is one of those classic meals and always a safe bet if you don’t know what to order when you are out for dinner. But a gluten-free option is not one that I have seen too many times when out for dinner, so I knew that i needed to work on tasty gluten-free option that you can easily make at home.
I have to say that I have now perfected the tastiest gluten-free crumb which is made from almond meal and coconut flour, and is seasoned with paprika, salt and pepper.
Serve with this summer quinoa salad and these baked sweet potato wedges for a yummy meal.
INGREDIENTS YOU NEED
Handy tip: Variations
You can change up the flavour of the crumb easily by adding different seasonings. You can add parsley or chives or other seasonings like garlic powder or onion powder. You can even add some grated parmesan cheese to change up the flavor.
The schnitzel is really easy to make. Once you have coated your chicken breast, you then place the the chicken in the refrigerator to rest until you are ready to cook. This will allow the mixture to stick really well to the chicken.
Serving Suggestions
There are so many salads & sides that you can service with this chicken schnitzel.
Here are some amazing salads that you can serve with this meal:
Pumpkin, Beetroot & Avocado Salad
Here are some tasty sides that work well with this dish
Lastly, if you make this recipe, I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Chicken Schnitzel
Ingredients
- 600 grams chicken breasts approximately, 2 chicken breasts, sliced in half
- 1/4 cup arrowroot or tapioca flour
- 2 eggs whisked
- 1 cup almond meal
- 1/2 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika optional
- 1 tablespoons coconut oil for cooking
Instructions
- Place the chicken breasts between cling wrap and flatten with a meat tenderiser, or roll with a rolling pin, until they are nice and thin.
- To make the crumb mixture: add the almond meal, coconut flour, paprika, sea salt and pepper to a shallow bowl, mixing to combine. Place the egg and arrowroot flour in separate shallow bowls.
- Dip each piece of chicken into the arrowroot flour, then into the egg mixture, then the crumb mixture. Make sure that they are evenly coated. Place in a baking dish or flat plate, cover and refrigerate for 10 minutes.
- Pre-heat large fry pan on medium-high heat and add 1 tablespoon coconut oil and cook each schnitzel for 4-5 minutes each side. You may need to add some more coconut oil when cooking the next batch.
- Serve with your favourite salads, sides, sauces and lemon wedges.
You say almond meal but do you mean almond flour? Your picture looks like it’s a fine almond flour, as opposed to the heavier almond meal. Making this tomorrow, I look forward to clarification. Oh and thank you for a wonderful recipe!!
Nope I mean almond meal as that I what I buy for my recipes 🙂
I hope you like it 🙂