• Main Dishes
  • Schnitzel (Paleo, Gluten-Free)

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    Today, I am sharing with you my 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 for German Schnitzels since it’s Oktoberfest season in Germany. This meal is perfect for a quick and delicious weeknight dinner!

    gluten-free Schnitzel

    In a previous post, I shared with you, my recipe for Pan Fried Potatoes since my husband requested Pan Fried Potatoes and Schnitzel for his birthday earlier this year. They go wonderfully together!

    Schnitzel in German means “cutlet” which is usually made with veal, pork, turkey or chicken. It is thinly pounded cutlet, breaded and fried. Did you know that Schnitzel comes from Austria? Yes, Wiener Schnitzel!  Even though it’s a traditional Austrian meal, it is 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.

    MY LATEST RECIPES

    Paleo Schnitzel-5

    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 chicken breasts. Those of you looking for a quick weeknight dinner will love this one.

    Paleo Schnitzel-3

    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 breast 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 three different dishes (plates or bowls).

    Heat the olive oil in a large skillet over medium-high heat. Dredge each thinly pounded 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 the 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.

    Hope you enjoy it!

    Paleo Schnitzel-4

    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.

    Paleo Schnitzel-1In Germany and Austria, usually, Schnitzels are served with potatoes. These pan fried potatoes (Bratkartoffeln in German) go wonderfully with the Schnitzels

    5 from 1 vote
    Schnitzel (Paleo, Gluten-Free)
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Gluten Free German Schnitzel with mushroom gravy is wunderbar! Tender & juicy chicken cutlets fried to crispy perfection. Only 30 minutes.

    Course: Main Course
    Cuisine: German
    Keyword: Easy, Gluten Free, Healthy, Low Fat, Quick
    Servings: 4
    Calories: 530 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    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
    • cup half and half (or coconut cream)
    • salt and pepper to taste
    • parsley for garnish
    Instructions
    1. Pound each boneless chicken breasts to about 1/4 inch thickness. Season generously with salt and pepper on both sides.
    2. Place the almond flour, the whisked eggs and the gluten-free bread crumbs in 3 separate flat dishes.

    3. 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.
    4. 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
    1. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.
    2. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.
    3. 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.
    4. Garnish with parsley and serve hot.

    Recipe Video

    Recipe 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 Facts
    Schnitzel (Paleo, Gluten-Free)
    Amount Per Serving (199 g)
    Calories 530 Calories from Fat 297
    % Daily Value*
    Total Fat 33g 51%
    Saturated Fat 12g 60%
    Cholesterol 203mg 68%
    Sodium 838mg 35%
    Potassium 896mg 26%
    Total Carbohydrates 21g 7%
    Dietary Fiber 2g 8%
    Sugars 3g
    Protein 35g 70%
    Vitamin A 13%
    Vitamin C 8.1%
    Calcium 14.6%
    Iron 9.5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Used in this post:

    Gluten Free German Schnitzel with mushroom gravy is wunderbar! Tender & juicy chicken cutlets fried to crispy perfection. Only 30 minutes.
    Did you make this recipe?

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    Comments

    This looks like the perfect weeknight dinner. Will definitely be trying.

      Delicious Meets Healthy

      Thanks, Alisa! Hope you enjoy it! 🙂

    I haven’t had a schnitzel in years and this one looks wonderful.

      Delicious Meets Healthy

      Thank you, Michelle! It’s one of my husband’s favorite meals, it’s delicious. 🙂

    I make a Paleo schnitzel all the time with almond meal! It’s delicious topped with some sauerkraut too!

    Gluten free schnitzel! I’m going to have to spend some time sans-gluten this fall, so I’ll definitely add this recipe to my menu!

    My mouth is WATERING! Pinnning!

      Delicious Meets Healthy

      Thanks, Lauren!

    Elizabeth

    Doesn’t the half and half make it non-Paleo?

      Delicious Meets Healthy

      I recently updated the pictures of this post and added the mushroom gravy recipe. The original recipe is for the Schnitzel which is Paleo. You are welcome to make the Schnitzel without the mushroom sauce. Hope you enjoy it!

    Elizabeth

    Thanks makes sense …. I’ll try it with almond milk tonight instead. Can’t wait!! Thanks!

    Linda Conner

    My daughter is also allergic to nuts so can not use almond flour.Could I substitute corn starch??

      Delicious Meets Healthy

      Hi Linda, I haven’t tried to use corn starch for this recipe. It might be a good substitute. Also, coconut flour might work as well. Sometimes I use gluten free bread crumbs, and it turns out great. Hope this helps!

    Stephanie

    The potatoes in the picture are different than the ones in the link. Do you have a recipe for the ones pictured here? Thanks!

      Delicious Meets Healthy

      Hi Stephanie,
      They are only sliced differently but they are seasoned and baked the same way. I will probably post a separate recipe sometime soon showing the exact same potatoes in the picture.

    Julie Mortimer

    Can you tell me what half and half is supposed to be? Just a bit confused.

      Delicious Meets Healthy

      It’s heavy cream. In German, it’s ‘Schlagsahne’ (unsweetened). But this is only needed if you want to make the mushroom sauce, it’s not needed for the Schnitzel itself.

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