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Gluten Free Chicken Schnitzel

Learn to make Gluten Free Chicken Schnitzel with this easy GF, low carb recipe for crispy fried and seasoned chicken breasts. Kosher, meat.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 494 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 2 pounds boneless skinless chicken breasts (4 large breasts)
  • 2 large eggs
  • 1 cup almond meal
  • 1/4 cup za'atar spice blend (or substitute)
  • 1 tablespoon paprika
  • 1/2 tablespoon sesame seeds
  • salt and pepper
  • oil for frying (pick one with a high smoke point like grapeseed)
  • fresh lemon wedges for garnish
Za'atar Substitute
  • 2 tbsp parsley flakes
  • 1/2 tsp dried crushed mint
  • 1 tbsp sesame seeds

Instructions

    Cup of Yum
  1. Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick. Season breasts with salt and pepper.
  2. Set up two wide, shallow bowls and a large plate on your countertop. In your first bowl, beat the eggs. In your second bowl, stir together the almond meal, za’atar spice blend, paprika, sesame seeds, and 1 tsp salt till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
  3. Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with egg, then with almond meal mixture. Pat the almond meal coating onto all visible sides of the breasts, making sure there’s an even layer of coating over all the visible surfaces.
  4. The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
  5. Frying Note: The gluten free schnitzel coating will shed a bit during the frying process, which dirties the oil. Frying up to four breasts in the oil (two batches of two breasts each, one immediately after the other) will work fine. If you are planning on frying more than four breasts, dispose of the oil, clean the skillet, and reheat a batch of fresh oil before proceeding. Or, you can let the oil cool and strain it clean between batches. If you don’t, you’ll wind up with some dirty looking schnitzels!
  6. After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil. Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.

Notes

  • You will also need: Plastic wrap, mallet, skillet, paper towels

Nutrition Information

Calories 494kcal (25%) Carbohydrates 7g (2%) Protein 57g (114%) Fat 26g (40%) Saturated Fat 3g (15%) Cholesterol 238mg (79%) Sodium 299mg (12%) Potassium 912mg (26%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 1040IU (21%) Vitamin C 2.7mg (3%) Calcium 99mg (10%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 494

% Daily Value*

Calories 494kcal 25%
Carbohydrates 7g 2%
Protein 57g 114%
Fat 26g 40%
Saturated Fat 3g 15%
Cholesterol 238mg 79%
Sodium 299mg 12%
Potassium 912mg 19%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 1040IU 21%
Vitamin C 2.7mg 3%
Calcium 99mg 10%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.