Chicken Schnitzel

Ingredients

• 4boneless, skinless chicken breasts (or tenderloins)
• 2eggs
• 40 g (⅓ cup)almond flour
• 60 g (½ cup)gluten-free breadcrumbs
• 30 ml (2 tablespoons)extra-virgin olive oil
• 340 g (12 oz)white mushrooms, sliced
• 30 g (2 tablespoons)butter
• 60 ml (¼ cup)white wine
• 1 mediumonion, chopped
• 3 clovesgarlic, minced
• 360 ml (1½ cups)half-and-half (or coconut cream)
• to tastesalt and pepper
• to tasteparsley, for garnish

Instructions

1. 1

   Pound the chicken

   Pound each chicken breast to about 6 mm (¼ inch) thick. Season both sides generously with salt and pepper.

2. 2

   Set up coating

   Put the almond flour, whisked eggs and gluten-free breadcrumbs in three separate shallow dishes.

3. 3

   Coat each cutlet

   Heat the olive oil in a large frying pan over medium-high heat. Coat each chicken breast in almond flour, shaking off the excess, then dip it in egg and cover it well with breadcrumbs.

4. 4

   Fry the cutlets

   Cook the first two chicken breasts for about 3 minutes on each side, until golden brown. Take them out of the pan and cover with foil to keep warm while you cook the remaining schnitzels.

5. 5

   Soften the aromatics

   Add the onion and garlic to the pan and cook for a couple of minutes, until the onion is translucent and soft.

6. 6

   Cook the mushrooms

   Add the mushrooms and stir. Season them generously with salt and pepper, then cook for about 5 minutes, stirring occasionally.

7. 7

   Reduce the sauce

   When the mushrooms are cooked to your liking, add the wine and half-and-half. Cook for about 6 minutes, until the sauce reduces a little and thickens; it will thicken further as it cools.

8. 8

   Garnish and serve

   Garnish with parsley and serve hot.

What is chicken schnitzel?

Schnitzel is a German-style dish of thin meat coated in crumbs and fried until crisp. Chicken is a popular choice, and pounding it thin helps it cook quickly.

This version uses almond flour and gluten-free breadcrumbs for its coating, then serves the cutlets with a creamy white wine and mushroom sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 35g protein, 21g carbs, 33g fat.

The chicken supplies much of the protein, while the breadcrumbs and almond flour contribute carbohydrates. Olive oil, butter and half-and-half account for much of the fat; serve with vegetables or a salad to round out the plate.

Why pound the chicken thin?

Even thickness: pounding the breasts to about 6 mm helps them cook at a similar rate and gives the coating more surface area.

Gentle handling: aim for an even cutlet without tearing the meat, so it stays intact as you coat and fry it.

How the coating works

Three-stage coating: almond flour, egg and breadcrumbs each form a separate layer. Shake off excess almond flour before dipping so the egg can cling to the chicken.

Crisp finish: coat the cutlets thoroughly in breadcrumbs, then handle them gently as you move them into the hot pan.

Getting the frying right

Pan space: cook two cutlets at a time as directed, rather than crowding the pan. This leaves room to turn them and helps them brown.

Colour cue: turn the chicken after about 3 minutes per side, when the coating is golden brown. Keep the first batch covered with foil while the rest cooks.

Building the mushroom sauce

Aromatics: cook the onion and garlic until the onion is soft and translucent before adding the mushrooms.

Reduction: give the mushrooms about 5 minutes, then simmer the wine and half-and-half for about 6 minutes. The sauce continues to thicken as it cools.

What to serve with it

A mild, simple side works well alongside the creamy sauce: try boiled or mashed potatoes, or serve the schnitzel with a green vegetable.

Add the sauce just before serving if you want to preserve more of the coating's crispness.

Recipe notes & tips

• Pound the chicken to an even thickness so the cutlets cook more consistently.
• Set up all three coating dishes before you start frying.
• Shake excess almond flour off each cutlet before dipping it in the egg.
• Fry the chicken in batches so there is space around each piece.
• Keep the first batch covered with foil while you cook the remaining cutlets.
• Remember that the mushroom sauce thickens further as it cools.

Variations

• Use tenderloins: pound them to an even thickness before coating.
• Choose coconut cream: use it in place of the half-and-half for the sauce.
• Adjust the mushrooms: cook them for longer or less time to suit your preferred texture.
• Change the herbs: finish with another soft herb if you do not have parsley.
• Serve with potatoes: add boiled or mashed potatoes alongside the schnitzel and sauce.

Common mistakes to avoid

• Uneven cutlets: pound the chicken to about 6 mm thick so it cooks more evenly.
• Loose coating: shake off excess almond flour before dipping the chicken in egg.
• Crowded pan: fry in batches so the cutlets have room to brown.
• Rushing the sauce: cook the onion until soft and give the mushrooms their full cooking time before adding the liquids.
• Over-reducing the sauce: stop when it has thickened a little, as it thickens further while cooling.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat gently until hot; the coating may soften, especially if stored with the sauce.

Frequently asked questions