This paleo take on schnitzel uses high-heat avocado oil along with cassava and almond flours for a grain-free version that’s every bit as good as the classic! in this recipe, we take pasture-raised chicken breasts and pound them into thin, quarter-inch slices using a meat mallet. this tenderizes the chicken and also makes it much quicker to cook in the skillet.. Paleo chicken schnitzel recipe (keto, gluten-free & dairy-free) serve for 4 people. time in total: 15-20 minutes. nutritional information (per serving): 370,4 kcal, protein: 43,5 g, net carbs: 2,8 g, fat: 19,5 g. ingredients: 2 chicken fillets (about 480 g/ 16,9 oz) 80-90 g (3,2 oz) almond flour (almond meal or just blended almonds) 1 egg; 2 tbsp almond milk. Ingredients. 4 chicken breast fillets or 1kg of chicken tenderloins. 2 eggs or replace with ½ cup of melted coconut oil, organic sunflower oil or extra virgin olive oil. 1 ½ cups (150g) rice crumbs, quinoa flakes or almond meal..
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.. Place the chicken between two sheets of baking paper and pound with a meat mallet to 1 cm (1/3 inch) thickness. combine the almond meal and dried spices in a shallow bowl and mix well. season with salt and pepper and set aside. place the tapioca flour in another shallow bowl. in a third bowl, whisk the eggs and coconut milk until well combined.. Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. drizzle more olive oil over each piece of coated chicken. step 5 bake in the preheated oven for 5 to 6 minutes..
