Low-carb Gluten-free Schnitzel Recipe | #Cooking with Blog#42

I cook for someone who is on the Ketogenic diet. This has required heavily modifying favorite recipes in order to comply with the stringent requirements.


4 lbs. hand-cut chicken breasts (roughly 4-6 schnitzels)

2 whole eggs

1/4 cup garbanzo bean flour

2 tbsp. sweet potato flour

2 tbsp. ground cumin

3 tbsp. dry oregano

1/2 tsp. cayenne pepper

1/2 tsp. turmeric

ground sea salt to taste (9 quarter turns of my grinder)

Splash of olive oil

Enough canola or other neutral-tasting, high heat cooking oil

Preheat the oil in a deep skillet, preferably cast-iron. Beat the eggs in a bowl and set aside. Combine dry ingredients and mix thoroughly. You have the option of using a meat tenderizer to pound the chicken breasts flat, or just leave them as-is, if you prefer a thicker schnitzel. Dip each breast in the egg. Dip each breast in the dry mixture until the meat is evenly coated. Drop each breast into the hot oil. Turn when the coating seems to have turned golden brown. For thicker schnitzels, a third turn may be required if white bubbles appear on the top side of the schnitzel.

* We serve with an appropriate quantity of fat to balance out to a 2:1 ratio of fat to protein, using a honey-mustard or German mustard dip (mayonnaise mixed with, either type of mustard, served in a side bowl.)

** Using this recipe, each schnitzel should contain approximately 5.5g carbohydrates, with about a third of the dry mix having been discarded.

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