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Easy, Gluten-Free Chicken Schnitzel

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 cassava and almond flour

I use one part cassava flour, two parts 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 rather 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 more 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.

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 schnitzel
Gluten free chicken schnitzel mixed with salad

Easy, Gluten Free Chicken Schnitzel

1 Star2 Stars3 Stars4 Stars5 Stars (35 votes, average: 3.97 out of 5)
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.


  • 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



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 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.


Wisk one egg in a deep plate, 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 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.


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.

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  • Reply
    Lori Avery
    January 15, 2019 at 12:58 pm

    Thank you! This was just what I needed. I was finishing my 3rd week of PP/Keto and feeling like i hadn’t had enough protein the evening before and maybe seeing some keto flu symptoms. This was comfort food, easy to cook (primal Pasture chicken). I just had some red cabbage salad with it from the day before and some portabello mushroom. Just easy food. Your website has been such a help to me in this.

    • Reply
      January 15, 2019 at 4:40 pm

      Thank you so much Lori and I’m happy my recipes help. Chicken Schnitzel, red cabbage and mushrooms sounds like the perfect comfort food to me. xx

  • Reply
    March 27, 2019 at 2:39 pm

    I was looking for an easy chicken recipe, so glad you posted this one. It came out delicious!

  • Reply
    March 24, 2020 at 11:57 am

    This is a wonderful recipe! My family and I enjoy this so much! I was wondering though if these could possibly be baked in the oven as opposed to frying them?

    • Reply
      March 24, 2020 at 12:43 pm

      Thank you so much Lisa. Theoretically, yes. I have a chicken nuggets recipe in my cookbook and they are baked and are wonderful. Maybe just cut your chicken in smaller pieces so they are easier to handle? If you make them and it works, please let me know. <3

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