Romanian Chicken Schnitzel (Whole 30, Paleo) is a family favorite that is satisfying and delicious.
Chicken Schnitzel is basically a fried chicken recipe which originated in Germany. With Romania being so close, I grew up with a simple version of chicken schnitzel as a regular meal on the dinner table. When I was little my mom would make this and serve it with homemade fries and a fresh cucumber and tomato salad. It was a staple meal especially during the summer. Although I think there are many versions out there, this one is simple to make and has minimal ingredients. Although my mom made it with breadcrumbs and regular flour, I have lightened the coating by using almond and tapioca flour. The chicken is still is crispy and delicious, but it is is gluten-free, Whole 30, and Paleo. For best results the chicken has to be pounded thin to about 1/4 of an inch, then dipped in the egg, and covered in the flour mixture that forms a crispy coating when fried. This Romanian Chicken Schnitzel (Whole30, Paleo) pairs great with a side of my air fryer potatoes and my tomato and cucumber salad.
Simple ingredients I use to make the Romanian Chicken Schnitzel
- boneless, skinless chicken breasts
- eggs
- almond flour
- tapioca flour
- garlic powder
- oregano
- salt
- pepper
- paprika
Romanian Chicken Schnitzel
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 2 tsp salt
- 1/2 tsp pepper
- 4 boneless, skinless chicken breasts (pounded to 1/4 inch thick)
- 2 eggs
- 3/4 cup avocado oil or olive oil
Instructions
- Pound bonless, skinless chicken breast to 1/4 inch thickness.
- In a shallow bowl add almond flour, tapioca flour, garlic powder, oregano, paprika, salt and pepper. Mix well. In another shallow bowl beat the eggs until well mixed.
- Dip the chicken breast in egg mixture and then in flour mixture until well coated on both sides. Repeat the process with each chicken breast and set aside.
- Once all chicken breasts are fully coated, heat avocado oil in a large skillet over medium-high heat until the oil begins to shimmer.
- Carefully lay the coated chicken breasts in and cook for 3-4 minutes on each side. Make sure to keep chicken breasts apart while frying and not crowd in the pan. The chicken should be golden brown and cooked through.
- Serve with potatoes and a fresh salad!
