Gluten Free Chicken Schnitzel


4 organic free-range chicken breasts
100 g almond meal
2 tablespoons sesame seeds
freshly ground black pepper
1 tablespoon tapioca flour
1 egg
2 tablespoons almond milk
Lemon to zest
Good oil for shallow frying (coconut oil duck fat, tallow, good quality fat cold-pressed, virgin olive oil

Sweet potato fries
Sweet potato

aioli optional, to serve

Method :

Serve with a salad or steamed veggies

  • Preheat oven to 220 degrees

  • Cut sweet potato into fries
  • Sprinkle with oil of choice, then sprinkle paprika and salt over the top.
  • Place in a 220-degree oven to cook, check and toss after 15 mins and cook another 10=15 minutes.
  • Place the chicken between two sheets of baking paper and pound to 1 cm thickness.
  • Combine the almond meal, sesame seeds, lemon zest and juice in a shallow bowl and mix well.
  • Season with a touch of salt and pepper and set aside.
  • Place the tapioca flour in another shallow bowl.
  • In a third bowl, whisk together the egg and almond milk and set aside.
  • Sprinkle the chicken with the flour, shaking off any excess.
  • Dip each piece of chicken in the egg mixture

  • Then evenly coat with the almond meal mixture.
  • Pour some oil of choice into a large frying pan on medium heat.
  • Fry the crumbed chicken for 3–5 minutes on both sides, or until golden and cooked through.
  • Remove from the pan and place on paper towel to drain excess oil.
  • Serve with the sweet potato chips and salad on the side.

A great alternative to the pub option and healthy as well!

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  1. Informatika 03/03/2023 at 3:05 pm - Reply

    How do you make the sauce?

    • Fiona Davis 03/03/2023 at 3:11 pm - Reply

      It is my homemade Mayo which you can find under condiments.Enjoy.

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