Chicken Schnitzel (AIP/Paleo) is baked, not fried! This is all thanks to a unique “breading,” which is completely AIP/Paleo.Jump to Recipe
Years ago, a dear family friend from Germany made us a couple of authentic German meals. To say that she blew my mind would be an understatement. These were tastes that I had never experienced before!
There was a liver dumpling soup that I was sure I would hate (and loved).
There were bright green Brussels sprouts (I’d only had the frozen variety).
There were things with funny names like Schweinebraten (which was amazing).
And there were potato dumplings that swelled to triple their size in your belly (I didn’t know I was sensitive to nightshades). Her cooking made such an impression on me that I remember it still, all these years later.
It so happens that Oktoberfest is going on right now in Munich. Hey, I believe in celebrating anything and everything! Let’s celebrate fall with some schnitzel! 😄
Pass the panko, please.
As luck would have it, the company Bacon’s Heir reached out to me and asked me to create a recipe using their panko. I received some samples of their pork clouds, too, which I was surprised to find that I really liked!
Since pork and salt are the only ingredients in the panko, no frying is necessary in this recipe. While traditional schnitzel requires dipping the meat in flour, then egg, then breading, then frying, we can skip a couple of steps and just pop these babies in the oven.
If you like, you can serve the schnitzel with Kopfsalat, which is a simple butter lettuce salad with a sweet vinaigrette. Garnish with radishes. (I used watermelon radishes in this example.)
Happy fall, and happy Oktoberfest!
Chicken SchnitzelCourse: MainCuisine: AIP, Paleo, GermanDifficulty: Medium
This Chicken Schnitzel is baked, not fried! This is all thanks to a unique “breading,” which is completely AIP/Paleo.
- Pre-heat oven to 425 degrees F. Place a rack on a half sheet pan and set aside. In a shallow dish, combine panko, parsley, salt, garlic powder, and lemon zest.
- In a bowl, combine coconut milk and lemon juice.
- Cut each slice of chicken in half so that you have workable cutlets. Pound chicken slices to 1/4″thick with the flat side of a meat tenderizer.
- Dip chicken cutlets in the liquid mixture, letting the excess drain off. Dredge them in the panko mixture, pressing the panko onto the chicken. Place the chicken pieces on the roasting pan rack. Bake for 15 minutes. Garnish and serve!
- You can serve the schnitzel with Kopfsalat, which is a simple butter lettuce salad with a sweet vinaigrette. Garnish with radishes. (I used watermelon radishes in this example.)
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