I got inspired on Tuesday to try and recreate my favorite food I had while in Germany this summer: Schnitzel. Breaded and fried heaven, I call it. But could I make it paleo? I decided I could, so I tried making it for dinner last night. It was awesome and perfect for a workout day! Here’s my recipe:
2-3 chicken boneless, skinless chicken breasts
~3/4 cup coconut flour
~1 cup almond meal
Herbs de Provence
1 package of button mushrooms
1 red onion
2 TBSP grass-fed butter
1/4 red wine
1 cup chicken stock
1/2 cup coconut cream
1/4 cup coconut oil
Melt the butter in a medium skillet over medium heat. Chop the onion into small pieces and slice the mushrooms. Add them to the skillet and stir to coat in butter. Saute until soft.
While the mushrooms and onions are cooking, rinse your chicken, pat it dry, and slice each breast in half lengthwise. You’ll have twice as many pieces, but they will be thinner.
Add the wine to the fungus/onion combo and stir. The mushrooms will absorb the wine and taste super yummy. Turn the heat down to medium-low.
Now, grab a meat mallet (or a heavy-bottomed pan) and pound out each chicken piece to about 1/4 inch thick. This is key to it being schnitzel.
Prepare the breading station. Put some of the coconut flour in one shallow bowl, whisk the egg into another, and put some of the almond meal into a third dish. Sprinkle some Herbs de Provence and garlic salt into the almond meal.
Once you have the stations prepared, heat a large skillet for frying the chicken. Melt about half of the coconut oil in the pan to start, since these cook in several batches. This is a good time to note that I turned my oven on to warm and stuck a plate in there to put the finished chicken pieces on so they stayed warm until everything was finished.
Dredge each chicken piece in coconut flour, dip both sides in the egg, and then in the almond meal. Put them in the coconut oil skillet and fry for about 3 minutes per side. I fit two chicken pieces in the skillet at one time.
While the chicken is frying, add the chicken stock and coconut cream to the mushroom pan to make the sauce. Stir it all in together, salt it, and let it come to a simmer. Then turn it down to low. Feel free to adjust the amount of liquid depending on how much sauce you want.
Continue breading and frying the chicken until you’ve done all of them! It doesn’t take too long because they cook fast since they’re thin pieces. At some point, you may need to add more coconut oil to the pan.
Ben has weird reactions to egg sometimes, so I breaded his pieces without it. You can use a bit of olive oil as a pretty decent substitute in this case. The almond meal didn’t stick quite as well, but you can barely tell the difference otherwise.
I served this with boiled potatoes and brussel sprouts. Spoon the sauce over the chicken and the potatoes, but also make sure to taste the chicken without the sauce because it’s delicious on its own, too! Enjoy!