Easy Chicken Schnitzel Paleo Recipe


The classic Austrian version of schnitzel is a thinly sliced fillet of meat (usually veal), dipped in egg wash, coated in seasoned breadcrumbs and pan-fried in butter until crispy. This delicious paleo version is equally as tasty (perhaps even more so thanks to the herbed almond meal crumbs), and much better for you!

Paleo Chicken Schnitzel
Prep time – 20mins
Cooking time – 10mins
Serves 4


  1. 4 free-range chicken breast fillets
  2. 7oz almond meal, plus extra if needed
  3. 2 teaspoons garlic powder
  4. 1/2 teaspoon smoked paprika
  5. 1 teaspoon chilli powder
  6. 2 tablespoons flat-leaf parsley, finely chopped
  7. sea salt and black pepper to season
  8. 2oz coconut flour
  9. 2 organic free-range eggs
  10. 5 tablespoons coconut milk
  11. 14oz coconut oil

lemon wedges to serve

1.) Place the chicken between two sheets of baking paper and pound with a meat mallet until it is 1/3-1/2 inch thick.

2.) Combine the almond meal, spices and parsley in a shallow bowl, season with salt and pepper, mix well and set aside. 3.) Place the flour in another bowl, set aside.

4.) Whisk the eggs and coconut milk together in a third bowl until well combined and set aside.

5.) Working with one piece at a time, lightly dust all the chicken pieces with flour and shake off any excess.

6.) Dip each piece of floured chicken in the egg mix then evenly coat with the almond meal mixture. Use a large, deep frying pan over medium/high heat to slowly bring the coconut oil to around 325°F. NOTE: To test the oil place a small piece of chicken in the heated oil – if it starts to bubble immediately, it is ready.

7.) Shallow fry the chicken for 3–5 minutes on both sides, or until golden and cooked through.

8.) Remove chicken from the pan onto kitchen paper (to soak up excess oil). Serve straight away with lemon wedges on the side.

*For extra crunch, you can add shredded coconut, and/or finely chopped seeds and nuts to your crumbing mix.

**Vegetarians try slicing an eggplant lengthways into long ½ inch thick slices.

Accompaniments: Schnitzel is a meal for all seasons and pairs very well with salads and veggies. We suggest trying a simple paleo coleslaw, a fennel and green bean salad or, for the colder months, sautéed purple cabbage with apple slices and fennel seeds.  Enjoy!

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