Chicken Schnitzel

This German Chicken Schnitzel with mushroom gravy is wunderbar! Tender and juicy chicken cutlets fried to crispy perfection, ready in just 30 minutes.

Today, I am sharing with you my favorite recipe for Chicken 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!

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.

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.

his recipe features thinly pounded chicken breasts, making it a perfect choice for a quick and delicious weeknight dinner.

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!

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.

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

If you enjoyed this German Chicken Schnitzel recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Chicken Schnitzel

This Chicken Schnitzel with mushroom gravy is wunderbar! Tender and juicy chicken cutlets fried to crispy perfection, ready in just 30 minutes. Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

4 boneless skinless chicken breasts, or tenderloins
2 eggs
⅓ cup almond flour
½ cup gluten free bread crumbs
2 Tablespoon extra virgin olive oil

White Wine Mushroom Sauce (optional)

12 oz 340 g white mushrooms, sliced
2 Tablespoon butter
¼ cup white wine
1 medium onion, chopped
3 cloves garlic, minced
1½ cup half and half, (or coconut cream)
salt and pepper to taste
parsley for garnish

Instructions

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.

Video

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

Serving: 199 g
Calories: 530 kcal
Carbohydrates: 21 g
Protein: 35 g
Fat: 33 g
Saturated Fat: 12 g
Cholesterol: 203 mg
Sodium: 838 mg
Potassium: 896 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 650 IU
Vitamin C: 6.7 mg
Calcium: 146 mg
Iron: 1.7 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.