Easy, Gluten-Free Chicken Schnitzel

If you ask me what food I ate most growing up in Romania—or what I crave the most when I visit my parents—it’s definitely chicken schnitzel. We simply call it snițel, and while in the U.S. it’s known as breaded chicken cutlets, for me it’s so much more: it’s comfort food.

Today, I’m sharing a lectin-free and gluten-free chicken schnitzel, a variation of my mom’s famous schnitzel recipe. It’s incredibly simple to make, yet full of nostalgic flavor—crispy on the outside, tender inside, and perfect for meals, snacks, or sandwiches. And one of my favorite ways to get lean protein into my diet.

My Mom’s Go-To Meal for Hungry Kids

Growing up, my mom made schnitzel several times a week. It was her solution for feeding hungry kids quickly and deliciously. Warm or cold, in lunchboxes, on the go, or next to a crisp salad, schnitzel was always there—crispy, satisfying, and loved by everyone.

Since starting my lectin-free journey, I’ve recreated breaded chicken a few times, but never in the traditional schnitzel form—until now. This version captures the familiar flavors of home while being entirely grain-free and gluten-free.

The Perfect Gluten-Free Coating

This schnitzel is coated in a simple mix of cassava and almond flour (you can swap almond with tigernut flour for a nut-free option). The egg helps bind everything together and gives that perfect golden crust. The flavor is clean and classic—salt, pepper, and a hint of whatever spices you love. An Italian herb mix works wonderfully. 

If you’re used to pounding chicken thin for schnitzel (like my mom does), go for it. I left mine a little thicker in this version, but thinner slices will cook faster and more evenly. Just keep in mind: thinner cuts may need a bit more coating mix. 

Later Note: If gluten-free grains are ok for you, try to use sorghum flour. I’ve been using it lately and I love how it works for any type of schnitzel. 

Ingredients

One of the things I love most about this dish is its simplicity. You only need a few wholesome ingredients to create something truly comforting and delicious:

Chicken Breast (or Turkey Breast) – This recipe is designed for a small portion, using just one 4 oz piece of chicken breast. But honestly, I almost always make a larger batch—leftover schnitzels are perfect for breakfast or a quick lunch the next day.

Egg – One egg is enough for this amount of chicken. If you’re making more, simply scale up—I usually use about 3 eggs per pound of chicken. The thinner you pound the meat, the more coating you’ll need, so keep that in mind as you prepare.

Flour Mix – I use a 50/50 mix of cassava flour and almond flour, which makes this recipe gluten-free, grain-free, and lectin-free. If you’re not avoiding grains, sorghum flour is another fantastic option for breading—I often use it when making schnitzel with chicken or turkey.

Seasoning – As with any chicken dish, seasoning makes all the difference. I keep it simple with plenty of salt and freshly ground black pepper (I love a peppery schnitzel!), and a dry herb mix, like an Italian or Mediterranean blend, for more flavor.

Oil for Frying – Traditional schnitzels are deep-fried, but I prefer shallow frying over low to medium heat—just like my mom used to do. It’s lighter, less wastey, and allows you to use high-quality oils like extra virgin olive oil or avocado oil.

How to Make Gluten-Free Chicken Schnitzel

Here are the step-by-step instructions, along with pictures of the process. Note: These are pictures from a larger batch.

Prepare the coating stations: In one shallow bowl, beat the egg with a pinch of salt and pepper. In another, mix the cassava flour and almond flour with a bit more salt and pepper.

Prepare the chicken: Slice the chicken breast horizontally into 2 or 3 equal-sized pieces. Place each slice between two sheets of parchment paper and pound gently until evenly thin (you can use a flat meat pounder or a rolling pin). Season both sides of the chicken with salt and pepper.

Set up your frying pan: Add enough oil to a frying or sauté pan to generously coat the bottom (you’re shallow frying, not deep frying). Heat over medium.

Coat the chicken: First, dredge each piece in the flour mix. Dip into the egg mixture. Dredge again in the flour mix.

Fry the schnitzel: Carefully place the coated chicken into the hot oil. Fry for 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed so the coating doesn’t burn.

Drain and serve: Transfer the schnitzels to a plate lined with paper towels to soak up any excess oil. Serve hot—or enjoy them cold later in a sandwich or wrap.

Gluten-Free Chicken Nuggets

If you like breaded chicken, try our crispy homemade gluten-free chicken nuggets. This is another easy recipe with chicken, a kids’ favorite.

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