Let's Make This: Gluten Free Schnitzel

Posted by Annette Bellisari on

Baked schnitzel in a skillet with baked potatoes.
4 boneless, skinless chicken breasts
2 eggs
1/3 cup almond flour
1/2 cup gluten free bread crumbs
2 tbsp coconut or extra virgin olive oil
White Wine & Balsamic Mushroom Sauce
12 oz white mushrooms, sliced
2 tbsp butter
1/4 cup white wine
1 1/2 cup coconut cream
Salt & Pepper to taste
Parsley for garnish


Pound each chicken breast to about 1/4 inch thick. Season generously with salt and pepper on both sides. Place almond flour, whisked eggs and gluten-free bread crumbs on 3 separate plates. Heat oil in a skillet, coat each chicken breast in almond flour then eggs, then breadcrumbs. Saute chicken breasts until they are golden brown.

For white wine mushroom sauce, add mushrooms and season generously with salt and pepper. Cook for approx. 5 minutes. Add wine, Balsamic, Shallot & Black Garlic Spread and cream when mushrooms are done to your liking. Cook for about 6 minutes until it thickens. Garnish with parsley and serve.

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