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.
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.