Gluten Free Chicken Schnitzel

gluten-free-chicken-schnitzel

I love Chicken Schnitzel! In the days before I started thinking more critically about my eating, I would always order either Chicken Schnitzel or Chicken Parmigiana when I went to a club or pub for lunch or dinner. (Ok, sometimes I would order Calamari. But you get my drift. I am a fan of a fried, crumbed meal). To my credit, I can't remember the last time I ordered any of those meals. It has been a long, long time. Go me!

So, when I came up with a a gluten free crumb that didn't feel like a poor alternative to the "real thing", I was cheering. I ended up making it twice in the past week - once for my husband and I, and again on the weekend when we entertained guests.

gluten-free-chicken-schnitzel-2

I strongly recommend you try it - it's one of those meals that you really wouldn't know was gluten-free unless you were told otherwise! I recommend serving with a fresh, healthy salad - I used my Healthy Chicken Salad (without the chicken) and the meal got great reviews!

Enjoy

Ness xo

PS If you wanted to check out my Gluten Free & Dairy Free Parmigiana, then click HERE.

Gluten-Free-Chicken-Schnitzel

Gluten Free Chicken Schnitzel

Serves 2 - 4

Ingredients

  • 2 chicken breasts, sliced in half in a similar manner to butterflying, but cutting right through
  • 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)
  • 1-2 tablespoons coconut oil

Method

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, 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 egg, then the crumb mixture. Make sure that they are evenly coated. Place in a baking dish 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.

Serve with lemon wedges and your favourite sides.


vanessa-vickery-bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

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