Healthy Chicken Schnitzel

Healthy chicken schnitzel made with almond flour instead of breadcrumbs and baked in the oven to perfection! Ready in less than 35 minutes. Gluten free, paleo and low-carb.

Four chicken schnitzel on a white plate with lemon slices

Full disclosure guys: this is by no mean the traditional Wiener Schnitzel – which is usually made with veal or pork, coated with breadcrumbs and fried. No, no, no.

This recipe is a healthier, lighter version that you can make on a weeknight, and feel good about eating, too. It’s easy to make and ready in less than 35 minutes.

It’s made with almond flour and cornstarch for the crumbs, and then baked in the oven. The chicken is perfectly moist and tender – we hate dry chicken breasts around here! – and with the oregano, paprika and lemon zest, anything but boring! It’s reaaaally delicious.

Let me show you how to make it!

Healthy Chicken schnitzel in a fork

How to make easy healthy schnitzel – step by step

  • Step 1 – Cut the chicken breast in half lengthwise with a sharp knife. No need to pound the chicken or flatten it (yay!)

Chicken breast cut in half with a sharp knife on a cutting board

  • Step 2 – Coat the chicken pieces with cornstarch
  • Step 3 – Dip a piece in beaten eggs
  • Step 4 – Coat with the almond flour mixture (almond flour, sweet paprika, dried oregano and lemon zest) by pressing firmly with your hands. Repeat with all chicken pieces. Tip: wash your hands between each piece of chicken so the mixture doesn’t clump.

Three bowls of cornstarch, eggs and almond flour mixture to make schnitzel

  • Step 5 – Place coated breasts on a baking tray lined with parchment paper.
  • Step 6 –Bake for 15 minutes and finish with the broiler for 5-8 minutes or until it’s lightly golden.

Chicken breast crusted with almond flour, placed on a baking tray and baked

Transfer to a serving dish (or not!), garnish with lemon wedges and some chopped parsley, and there you have it: a delicious healthy dinner on the table, ready to be devoured!

Chicken schnitzel on a baking tray with lemon wedges and parsley

What to serve with schnitzel?

Traditionally, schnitzel is served along potatoes. Try them with:

  • mashed potatoes – or mashed cauliflower for a lighter version
  • simple steamed or boiled potatoes (pictured)
  • potato wedges, or sweet potatoes wedges (not traditional, but delicious!)
  • potato salad

I also like to serve them with:

  • green salad (arugula is pictured here but any kind of green salad would work)
  • coleslaw
  • greens like green beans or asparagus

A piece of chicken schnitzel cut in a plate with potatoes and salad

Baked chicken schnitzel in a white plate with lemon wedges and parsley

Four chicken schnitzel on a white plate with lemon slices
5 from 4 votes
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Healthy Chicken Schnitzel

Healthy chicken schnitzel made with almond flour instead of breadcrumbs and baked in the oven to perfection! Ready in less than 35 minutes. Gluten free, paleo and low-carb.

Course Main Course
Cuisine American, Austrian, German
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 398 kcal

Ingredients

  • 2 large chicken breasts
  • 1.5 tablespoons cornstarch or arrowroot flour
  • 2 eggs beaten
  • 1 1/3 cups almond flour
  • 2 tablespoons dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • Zest of 1 lemon
  • 1 lemon cut into wedges - to serve
  • parsley roughly chopped - to serve

Instructions

  1. Preheat oven to 400F / 200C degrees . Line a baking sheet with parchment paper and spray with a bit of oil.

  2. Slice chicken breasts in half lengthwise.
  3. Prepare three large bowls / stations: one with cornstarch, one with beaten eggs, and one with almond flour, oregano, salt, paprika, lemon zest mixed together.

  4. Place all breasts in cornstarch and toss until they're all well covered. 

  5. Then one by one, dip in eggs, then almond flour mixture. Press down so it sticks and make a thick layer. 

    Wash your hands between each breast so the mixture doesn’t clump.

  6. Place coated breast on prepared baking sheet and repeat with the remain breasts.

  7. Bake for 15 minutes on the middle rack of your oven, then move the baking sheet closer to the grid and broil for 5-8 minutes (depending on your oven) or until it's lightly golden. 

    It won't get as golden as a fried chicken schnitzel, it's normal.

  8. Remove from the oven and serve with a couple of lemon wedges and parsley.

Recipe Notes

What to serve with schnitzel:

Traditionally, schnitzel is served along potatoes. Try them with:

  • mashed potatoes – or mashed cauliflower for a lighter version
  • simple steamed or boiled potatoes (pictured)
  • potato wedges, or sweet potatoes wedges (not traditional, but delicious!)
  • potato salad

I also like to serve them with:

  • green salad (arugula is pictured here but any kind of green salad would work)
  • coleslaw
  • greens like green beans or asparagus
  • greens like green beans or asparagus
Nutrition Facts
Healthy Chicken Schnitzel
Amount Per Serving (1 schnitzel)
Calories 398 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 2g 10%
Cholesterol 154mg 51%
Sodium 745mg 31%
Potassium 528mg 15%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 2g
Protein 35g 70%
Vitamin A 8.8%
Vitamin C 19%
Calcium 14.3%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

If you tried these healthy chicken schnitzel, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More chicken breast recipes you would love:

UPDATE NOTE: This post was originally published on July 12, 2013 and republished in May 2019 with a new recipe, new photos and more tips.

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posted in
All Seasons Recipes Chicken Clean Eating Dairy Free Gluten free Low carb Main Dishes Meat Paleo Recipes
16 Comments
  1. I just happen to have some almond meal in my freezer at home, so this is a perfect way to use it. For those who make their own almond milk, it’s also perfect. I will be trying this next month when we get home. Thanks for posting this recipe.

  2. This looks absolutely delicious. What a great idea to use ground almonds for the crumb… it’s an awesome nutritional boost as well as tasting delicious! Great photographs too. I’ll definitely give this recipe a go xx

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