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Today, I am sharing with youmy favorite recipe for German Schnitzel which I revived from the archives. It’s the same tried and true recipe for gluten free Schnitzels, I only took new pictures. I wanted to share with you this easy recipe forGerman Schnitzels since it’s Oktoberfest season in Germany. This meal is perfect for a quick and delicious weeknight dinner!
![Gluten-Free Schnitzel (1) Gluten-Free Schnitzel (1)](https://i0.wp.com/www.deliciousmeetshealthy.com/wp-content/uploads/2015/01/Paleo-Schnitzel-2.jpg)
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In a previouspost, I shared with you, my recipe forPan Fried Potatoessincemy husband requested Pan Fried Potatoes and Schnitzel for his birthday earlier this year. They go wonderfully together!
Schnitzel in German means “cutlet” which is usuallymade withveal, pork, turkey or chicken. It is thinly pounded cutlet, breaded and fried. Did you know that Schnitzel comes fromAustria? Yes, Wiener Schnitzel! Even though it’s a traditional Austrian meal, itis very popular in Germany and Switzerland as well. I traveled several times to Austria when I used to live in Europe, and have tried many different types of Schnitzel.
![Gluten-Free Schnitzel (2) Gluten-Free Schnitzel (2)](https://i0.wp.com/www.deliciousmeetshealthy.com/wp-content/uploads/2015/01/Paleo-Schnitzel-5.jpg)
Luckily, there is a very nice German restaurant in our town called Ol’ Heidelberg which offers a variety of German meals and … yes, you guessed it, Schnitzels. 🙂 I love their food and it always reminds me of my college years in Germany.
As for this recipe, it is made with thinly pounded chickenbreasts.Those of you looking for a quickweeknight dinner will lovethis one.
![Gluten-Free Schnitzel (3) Gluten-Free Schnitzel (3)](https://i0.wp.com/www.deliciousmeetshealthy.com/wp-content/uploads/2015/01/paleo-schnitzel-3.jpg)
How to Make Gluten-Free Schnitzel
What you need:
4 boneless skinless chicken breasts(or tenderloins)
2 eggs
1/3 cup almond flour
1/2 cup gluten free Paleo bread crumbs
2 Tbsp olive oil
White Wine Mushroom Sauce (optional)
12 oz (340 g) white mushrooms, sliced
2 tbsp butter
¼ cup white wine
1 medium onion, chopped
3 cloves garlic, minced
1½ cup half and half
salt and pepper to taste
parsley for garnish
Preparation
Pound each boneless chicken breastto about 1/4 inch thickness. Season generously with salt and pepper on both sides.
Place the almond flour, the whisked eggs and the gluten free bread crumbs in three different dishes (plates or bowls).
Heat the olive oil in a large skillet over medium-high heat. Dredgeeach thinly pounded chicken breastin almond flour, tapping off any excess flour, then dip each one in the bowl with the eggs, and then coat well with breadcrumbs.
Saute first twochicken breastsfor about 3 minutes on each side until they are golden brown. Remove the Schnitzels from the skillet and cover with a foil to keep warm while you preparethe rest of theSchnitzels.
White Wine Mushroom Sauce
Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.
Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.
When mushrooms are cooked to your liking, add wine and half & half and cook the saucefor about 6minutes until it reduces a bit and thickens.It will thicken more when it cools.
Garnish with parsley and serve hot.
Hope you enjoy it!
![Gluten-Free Schnitzel (4) Gluten-Free Schnitzel (4)](https://i0.wp.com/www.deliciousmeetshealthy.com/wp-content/uploads/2015/01/Paleo-Schnitzel-4.jpg)
Mmm, just looking at these pictures makes me hungry again.
Surprise your loved ones with these appetizing Schnitzels for supper and let me know how you like the recipe.
![Gluten-Free Schnitzel (5) Gluten-Free Schnitzel (5)](https://i0.wp.com/www.deliciousmeetshealthy.com/wp-content/uploads/2015/01/Paleo-Schnitzel-1.jpg)
In Germany and Austria, usually, Schnitzels are served with potatoes. These pan fried potatoes (Bratkartoffeln in German) go wonderfully with the Schnitzels
Schnitzel (Paleo, Gluten-Free)
Gluten Free German Schnitzel with mushroom gravy is wunderbar! Tender & juicy chicken cutlets fried to crispy perfection. Only 30 minutes.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 530kcal
AUTHOR Neli Howard | Delicious Meets Healthy
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INGREDIENTS
- 4 boneless skinless chicken breasts, or tenderloins
- 2 eggs
- ⅓ cup almond flour
- ½ cup gluten free bread crumbs
- 2 Tablespoon extra virgin olive oil
White Wine Mushroom Sauce (optional)
- 12 oz 340 g white mushrooms, sliced
- 2 Tablespoon butter
- ¼ cup white wine
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ cup half and half, (or coconut cream)
- salt and pepper to taste
- parsley for garnish
INSTRUCTIONS
Pound each boneless chicken breasts to about 1/4 inch thickness. Season generously with salt and pepper on both sides.
Place the almond flour, the whisked eggs and the gluten-free bread crumbs in 3 separate flat dishes.
Heat the olive oil in a large skillet over medium high heat. Dredge each chicken breast in almond flour, tapping off any excess flour, then dip each one in the bowl with the eggs, and then coat well with breadcrumbs.
Saute first two chicken breasts for about 3 minutes on each side until they are golden brown. Remove the Schnitzels from the skillet and cover with a foil to keep warm while you prepare the rest of the Schnitzels.
White Wine Mushroom Sauce
Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.
Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.
When mushrooms are cooked to your liking, add wine and half & half and cook sauce for about 6 minutes until it reduces a bit and thickens. It will thicken more when it cools.
Garnish with parsley and serve hot.
TIPS & NOTES
The potatoes & mushroom gravy are optional side dishes. They are not Paleo.
The nutritional information for the white wine sauce is not included in the recipe card.
NUTRITION
Serving: 199g | Calories: 530kcal | Carbohydrates: 21g | Protein: 35g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 203mg | Sodium: 838mg | Potassium: 896mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 6.7mg | Calcium: 146mg | Iron: 1.7mg
Course Main Course
Cuisine German
Keyword Easy, Gluten Free, Healthy, Low Fat, Quick
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Meet The Author: Neli Howard
Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.