Tag Archive for: Coconut

Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.

The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:

Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)

Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!

Print Recipe

5 from 1 vote

Recipe: Paleo Chicken Schnitzel

This Paleo Chicken Schnitzel is a healthy twist on the classic Australian dish. Made with free-range chicken and Paleo-friendly ingredients, it’s perfect for a nutritious and satisfying meal. Serve it with a fresh salad or your favourite Paleo sides.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Australian

Keyword: Gluten-Free Schnitzel, Healthy Chicken Schnitzel, Paleo Chicken Schnitzel

Servings: 2

Calories: 400kcal

Cost: 20

Equipment

• Baking Tray
• Rolling pin or meat tenderiser
• Mixing bowls

Ingredients

• 2 chicken breasts free-range
• 1 cup tapioca flour
• 1 egg beaten
• 1 cup almond meal
• ½ cup coconut flour
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ¾ teaspoon paprika
• ¼ tsp ground coriander
• ¼ tsp ground cumin

Instructions

• Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
• Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
• Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
• Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
• Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
• Cooking Options:

  Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.

  Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.

Why Go Paleo with Your Schnitzel?

The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.

What Makes This Recipe Different?

This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.

The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.

Choosing the Right Chicken

Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.

Cooking Methods: Oven or Pan?

One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.

Serving Suggestions

This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:

• With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
• With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
• With cauliflower mash or rice: For a hearty comfort meal without the carbs.
• Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.

Meal Prep Friendly

These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.

Tips for the Perfect Paleo Schnitzel

• Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
• Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
• Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
• Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.

Nutrition Benefits

This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.

What to Avoid in Pre-Packaged Schnitzels

As we saw above, commercial schnitzels often contain:

• Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
• Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
• Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
• Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.

By making it yourself, you skip all of that and enjoy real food instead.

Making It Kid-Friendly

This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!

Final Thoughts

Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.

Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.

I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!