Easy, Gluten-Free Chicken Schnitzel

If you ask me what food I ate the most growing up and what I eat the most when I go home to my parents, the answer has to be chicken schnitzel. That’s how we call it in Romania, and I guess here in the US is mainly known as breaded chicken.

Today I felt the need to recreate my mom’s famous schnitzel recipe in a gluten-free, lectin-free version. This is the easy, gluten-free chicken schnitzel.

My mom’s go-to meal for hungry kids

My mom makes schnitzels almost every day, or at least a few times a week. It has become quite a tradition in Romania, and it’s something we eat warm or cold, in sandwiches or with salad, or have one on the go as a snack.

I’ve already breaded chicken after starting the Plant Paradox program, but never in the form of a schnitzel. And here it is, a gluten-free schnitzel recipe, super simple to recreate, even the taste is very similar.

Made with a lectin-free and gluten-free flour blend

I use one part cassava flour, one part almond flour, and one egg for one chicken breast (not the whole breast but the usual cuts we find when we buy it). I make three small schnitzels from one of these pieces, which is about 4, 5 oz. So you have to multiply for every extra chicken breast you use.

Now, a small but important note. As you can see in the picture, my cuts are still quite thick, but my mom pounds them thin. If you pound them thinner than mine, you will probably need more flour mix and egg mixture.

You can play as much as you want with spices, and I like it simple, well-salted, and with lots of pepper (I love the extra peppery taste). I season the breast after pounding on both sides, and I also mix a pinch of salt and pepper in the egg and flour.

What you need for gluten-free chicken schnitzel

• 1 pasture-raised chicken breast (about 4, 5oz)
• 1 pastured egg
• 3 tbsp almond flour (for a nut-free version, replace with tigernut)
• 3 tbsp cassava flour
• avocado oil or olive oil for frying
• salt and pepper to taste
• other chicken spices, optional

How to make gluten-free schnitzel

Prepare a frying or sauteeing pan with a generous amount of oil, but it will only be shallow frying, so not too much. Heat on medium.

Slice the chicken so you have 2 or 3 equal-thickness parts, and pound each piece in between two parchment paper sheets (you can do it without, but I imagine things are splashing out from the chicken, and I don’t like that). Season with salt and pepper on both sides.

Wisk one egg in a deep plate, and season with salt and pepper (you can add another egg if you run out).

On another plate, add the two flours and mix them well. Add a pinch of salt and pepper.

Prepare a frying pan with avocado oil on medium heat.

Coat the chicken on each side with flour, then dip in the beaten eggs, then coat again with flour (it’s a great idea to handle the pieces with two forks because if you touch it with your hands, clumps will be formed).

Dip the chicken again in egg before adding it to the heated pan. Fry on each side for a few minutes until golden brown. Take it out on a paper towel to absorb the extra oil.

Gluten-free chicken schnitzel, perfect for meal prep

I wanted to put this together because we are getting closer to the end of the summer, and I want to prepare a list of meals that are easy to make, are excellent for meal prep, and your kids would love.

Some back-to-school plant paradox friendly ideas for all the lectin-free moms and dads. I promise I’ll be back with more.

Gluten-free chicken nuggets

If you like this recipe make sure to also try our crispy homemade gluten-free chicken nuggets. This is another easy recipe but baked in the oven.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Easy, Gluten-Free Chicken Schnitzel

(39 votes, average: 4.03 out of 5)

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By Claudia Curici – Serves: 1-2

Prep Time: 10 minutes – Cooking Time: 10 minutes

A gluten-free chicken schnitzel that is easy to make and kids friendly.

Ingredients

• 1 pasture-raised chicken breast (about 4, 5oz)
• 1 pastured egg
• 3 tbsp almond flour (for a nut-free version replace with tigernut)
• 3 tbsp cassava flour
• avocado oil or olive oil for frying
• salt and pepper to taste
• other chicken spices, optional

Instructions

1

Prepare a frying or sauteeing pan with a generous amount of oil, but it will only be shallow frying, so not too much. Heat on medium.

2

Slice the chicken so you have 2 or three equal thickness parts and pound each piece in between two parchment paper sheets (you can do it without but I imagine there are things splashing out from the chicken and I don't like that). Season with salt and pepper on both sides.

3

Wisk one egg in a deep plate, season with salt and pepper (you can add another egg if you run out).

4

On another plate add the two flours and mix them well. Add a pinch of salt and pepper.

5

Prepare a frying pan with avocado oil, on medium heat.

6

Coat the chicken on each side with flour, then dip in the beaten eggs, then coat again with flour (it's a great idea to handle the pieces with two forks because if you touch it with your hands, clumps will be formed).

7

Dip the chicken again in egg before adding to the heated pan. Fry on each side for a few minutes, until golden, light brown. Take out on a paper towel to absorb the extra oil.

Notes

Eat warm or cold, add it to salads or bento meals, it goes really well with cabbage salad or coleslaw, or umami sauce. Perfect for your kids' launch box. Goes well with mashed sweet potato and steamed broccoli.