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Schnitzel has always been one of my favorite comfort foods. In fact, it is so good that I shared a pork version in my Quick Keto cookbook!
In Czechia, my birth country, it’s served as part of the traditional Christmas feast but it is also known to be one of the most common options any time of the year. This recipe is pretty much as close as you can get to the real deal!
Recipe Tips
This gluten-free schnitzel recipe is as close as it can be to the original high-carb version, with a few tweaks.
One of them is marinating the meat in pickle juice before coating. This is what my mom has been doing for years as it makes the meat juicier, more tender and more flavorful. It's an optional but highly recommended step. Two more hours of marinating worth waiting for!
The breading itself is then made with coconut flour, almond flour and parmesan. While coconut flour is used to remove extra moisture, parmesan cheese added to almond flour helps the coating crisp up, making it feel and taste closer to regular breading.
If you have the time or you can't eat dairy, you can prepare my Keto Breadcrumbs made from keto bread instead. This recipe takes longer to prepare but it's worth it if you also want a really authentic flavor and texture.
Another option would be to use these Zero-Carb Breadcrumbs which are made with pork rinds. It's a great option for those who can't eat nuts.
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Hands-on Overall
Serving size 1 schnitzel
Nutritional values (per 1 schnitzel)
Net carbs3.2 grams
Protein48.6 grams
Fat28.6 grams
Calories471 kcal
Calories from carbs 3%, protein 42%, fat 55%
Total carbs6.5 gramsFiber3.2 gramsSugars1.7 gramsSaturated fat9.8 gramsSodium572 mg(25% RDA)Magnesium122 mg(30% RDA)Potassium664 mg(33% EMR)
Ingredients (makes 4 servings)
- 4 steaks of turkey breasts or chicken breasts (600 g/ 1.3 lb)
- Optional: 1 cup pickle juice to marinate (240 ml/ 8 fl oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp coconut flour (16 g/ 0.5 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
- 1 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- 2 tbsp ghee or avocado oil (30 ml)
Instructions
- To make the schnitzel, use a mallet to pound each slice to a thickness to no more than 1/4-inch (1/2 cm).
- Season the turkey (or chicken) slices with salt and pepper. Optionally, you can marinate the slices in about a cup (240 ml) of pickle juice for 2 hours to add more flavor to the meat.
- If using marinated turkey, remove from the pickle juice and pat dry with a paper towel.
- Sprinkle coconut flour in a plate. Add the slices and coat in the flour from both sides.
- Place almond flour and grated parmesan in another plate and mix to combine. In a third plate whisk the egg with heavy whipping cream and a pinch of salt.
- Dip the coated slices, one at a time, first in the egg. Lift with a fork and let it drip to remove excess egg.
- Transfer to the plate with almond flour and parmesan. Use a spoon to sprinkle on top and then use a fork to turn on the other side and sprinkle to coat again.
- Heat a large pan greased with a tablespoon of ghee (or avocado oil). Once the oil is hot, add the slices. (You can test that by sprinkling a little breading. If it bubbles it's ready!)
- Cook in a single layer on medium for 3 to 4 minutes on each side, until golden brown. Grease with the remaining ghee before cooking the remaining slices.
- Remove from the pan and place in a plate lined with paper towel to remove excess grease.
- Serve hot with lemon wedges, gherkins (pickles) and any salads like this simple lettuce salad, or with roasted vegetables or cauliflower mash. Schnitzels can be enjoyed hot or cold and can be stored for up to 4 days in the fridge.
Ingredients
- 4 steaks of turkey breasts or chicken breasts (600 g/ 1.3 lb)
- Optional: 1 cup pickle juice to marinate (240 ml/ 8 fl oz)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp coconut flour (16 g/ 0.5 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/2 cup grated parmesan cheese (45 g/ 1.6 oz)
- 1 large eggs
- 1 tbsp heavy whipping cream (15 ml)
- 2 tbsp ghee or avocado oil (30 ml)
Instructions
- To make the schnitzel, use a mallet to pound each slice to a thickness to no more than 1/4-inch (1/2 cm).
- Season the turkey (or chicken) slices with salt and pepper. Optionally, you can marinate the slices in about a cup (240 ml) of pickle juice for 2 hours to add more flavor to the meat.
- If using marinated turkey, remove from the pickle juice and pat dry with a paper towel.
- Sprinkle coconut flour in a plate. Add the slices and coat in the flour from both sides.
- Place almond flour and grated parmesan in another plate and mix to combine. In a third plate whisk the egg with heavy whipping cream and a pinch of salt.
- Dip the coated slices, one at a time, first in the egg. Lift with a fork and let it drip to remove excess egg.
- Transfer to the plate with almond flour and parmesan. Use a spoon to sprinkle on top and then use a fork to turn on the other side and sprinkle to coat again.
- Heat a large pan greased with a tablespoon of ghee (or avocado oil). Once the oil is hot, add the slices. (You can test that by sprinkling a little breading. If it bubbles it's ready!)
- Cook in a single layer on medium for 3 to 4 minutes on each side, until golden brown. Grease with the remaining ghee before cooking the remaining slices.
- Remove from the pan and place in a plate lined with paper towel to remove excess grease.
- Serve hot with lemon wedges, gherkins (pickles) and any salads like this simple lettuce salad, or with roasted vegetables or cauliflower mash. Schnitzels can be enjoyed hot or cold and can be stored for up to 4 days in the fridge.
Nutrition (per serving, 1 schnitzel)
Calories471kcal
Net Carbs3.2g
Carbohydrates6.5g
Protein48.6g
Fat28.6g
Saturated Fat9.8g
Fiber3.2g
Sugar1.7g
Sodium572mg
Magnesium122mg
Potassium664mg
Detailed nutritional breakdown (per 1 schnitzel)
| Total per 1 schnitzel |
| 3.2 g | 48.6 g | 28.6 g | 471 kcal |
| Turkey, breast steaks, raw |
| 0 g | 36.9 g | 1.8 g | 165 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 15 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 2.2 g | 5.4 g | 13.1 g | 148 kcal |
| Parmesan cheese |
| 0.4 g | 4 g | 2.9 g | 44 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.4 g | 14 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 7.5 g | 68 kcal |
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