Description
Today, I’m sharing a gluten-free, lectin-free version 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.
Ingredients
- 1 pasture-raised chicken breast (about 4 or 5oz)
- 1 pastured egg
- 3 tablespoons almond flour (for a nut-free version replace with tigernut)
- 3 tablespoons cassava flour
- avocado oil or extra virgin olive oil for frying
- salt and pepper (season generously on both sides)
- Dry Italian or Mediterranean herb blend
Instructions
- 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, using a 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.
Notes
You can 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 gluten-free option for breading—I often use it when making schnitzel with chicken or turkey.
