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.
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.
Schnitzel (Paleo, Gluten-Free)
Amount Per Serving (199 g)
Calories 530Calories from Fat 297
% Daily Value*
Saturated Fat 12g60%
Vitamin A 650IU13%
Vitamin C 6.7mg8%
* Percent Daily Values are based on a 2000 calorie diet.