Paleo schnitzel (gluten free)

I love schnitzel and it’s not easy to find a good gluten free and healthy alternative when you can no longer use breadcrumbs to coat it. I created this recipe when I needed a quick and portable dish to take with me to my partner’s parents for a meal. I have so many dietary restrictions that it is easier to bring my own food when I get invited for dinner than to have the hosts work hard and end up creating something delicious that I still cannot eat. I’ve tried being the good guest and eating things I shouldn’t but I ended up paying a price of pain and discomfort. The day this recipe was created was a hectic day. It was a Friday (short business day here in Israel so everything closes early) and we needed to go shopping, get back home put everything back, I needed to cook and we needed to be out of the house by 3 PM. I had defrosted some chicken breast the day before and I bought a bag of organic unsweetened coconut flakes, and so the Paleo Schnitzel was born!


Paleo Schnitzle (Gluten free)
Paleo Schnitzle with a gluten free, grain free crust. Easy paleo adaptation to a favorite family dish.
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  1. 2 boneless chicken breasts
  2. 2 eggs (optional)
  3. 1/2 cup unsweetened organic coconut flakes
  4. 1 handful fresh parsley
  5. Salt
  6. Pepper
  7. Chili flakes (optional)
  8. Coconut oil (for frying)
To make the Schnitzel
  1. Cut each chicken breast into halves
  2. Slice each half through the middle so you get two thinner slices the size of half a chicken breast (you might get some extra pieces on the sides which make for great "mini schnitzels")
  3. Chop the parsley
  4. Beat the eggs in a bowl
  5. on a flat plate mix the coconut flakes with salt, pepper, chili flakes and the chopped parsley
  6. Dip each piece in egg then roll in the coconut flakes mixture. Shake to remove excess coconut flakes.
  7. Heat a pan with 1-2 tablespoons of coconut oil and fry the schnitzels for about 1 minute on each side.
  1. I don't beat and flatten the meat. I like my schnitzel thicker and more succulent. However, slice the meat so that it will be easy to fry quickly or else it will burn on the outside but might still be raw on the inside...
  2. You can give up the egg altogether, the coconut flakes will stick to the meat but you'll have less coating (as in the picture on this post).
  3. For extra flavor add 1 teaspoon of mustard to the beaten eggs and some minced garlic.
Donut's Kitchen- Healthy cooking made easy!

Elinor Cohen

Elinor Cohen, a.k.a Donut. I love to cook and bake since I was a child and recently discovered my passion for healthy cooking. I'll show you that cooking healthy can be fast, easy and delicious!


  1. This recipe looks awesome. Between my gluten sensitivity and my husbands diabetes (so watch the starch!), I had pretty much given up on schnitzel. I showed my husband the picture & told him the ingredients & he is sold as well. – I even have chicken breasts in the freezer. in fact I have everything here already. – all I need is a more empty fridge – I may have to wait a week to make this- right now there are lots of leftovers.

    • Tell me about it… I’m now in the process of cleansing and doing an elimination diet and I was asked by my naturopath to start introducing certain things back (legumes mostly). She said to try 1-2 teaspoons at a time but you cannot cook beans or lentil in the amount of 1-2 teaspoons…. So I cook a whole pot of it and try and if it doesn’t work it stays in the fridge for my partner to eat it (at work or for dinner when he comes home). I have a fridge full of pots with stuff I cannot eat lol…..

      • Well it took longer than a week to try this recipe, but I can tell you it was worth the wait. The taste is awesome!
        I did the addition of mustard & garlic to the egg wash – neither stands out, but both contribute to the overall flavour. This is a permanent addition to my repertoire.

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