Chicken Schnitzel (AIP/Paleo) is baked, not fried! This is all thanks to a unique “breading,” which is completely AIP/Paleo.
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!
💗,
Wendi
Chicken Schnitzel
Course: MainCuisine: AIP, Paleo, GermanDifficulty: Medium4
servings20
minutes15
minutesThis Chicken Schnitzel is baked, not fried! This is all thanks to a unique “breading,” which is completely AIP/Paleo.
Ingredients
1 1/2 cups (3-oz. bag) pork panko
2 TBSP chopped fresh parsley
1/2 tsp sea salt
1/2 tsp garlic powder
zest of one lemon (using a microplane)
1/2 cup full fat coconut milk
juice of one lemon
1 lb. boneless skinless chicken breast, thinly sliced
Optional garnishes: lemon slices, chopped parsley, capers
Directions
- 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!
Notes
- 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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This recipe is so amazing I cannot begin to tell you how much I love it. One thing I have missed more than anything on AIP is crispy breaded chicken cutlets and adding the pork panko is genius. This recipe is so easy and yet so flavorful. I will make this again and again. Thank you!
YAY! I was pretty excited to learn of this new-to-me ingredient, too! And I love to add lemon zest to things. That intense lemon oil flavor! Thank you for taking the time to write. It makes my day. 😊
This was delicious!! I had turkey cutlets & was thinking about making a schnitzel but didn’t know how to make it AIP compliant. I’m so happy I found you!! I luckily had a bag of Epic pork rinds I pulverized. How inventive & yummy! This will be my go-to “breading” from now on! Love the lemon zing flavor. A couple things I’ll do definitely next time: I’ll blend the coconut milk (whisking fully didn’t get rid of the coconut cream lumps) and I’ll dredge the cutlets better so perhaps it will come out crispier. Definitely a favorite! I plan on making your chicken meatballs next!
Oh, I’m so glad you liked the Schnitzel! I was so happy to find a breading that I could do. Let me know how you like the meatballs. 🙂
I made this for the second time last night and it was as good as the first time. I turned Epic pork rinds into the panko crumbs, which worked well since I can buy those at my local store. I cooked them in my new air fryer and I think the crust was even better than the oven. My husband loves chicken parmigiana and I can envision this with more of an Italian flavoring in nomato sauce. I might even get a little crazy and bread zucchini in the panko crumbs and make zucchini fries. Thanks for another great recipe!
You’re welcome! I was curious how it would be in an air fryer. I better get one! 🙂
Hi, with what can I substitute the pork panko? Thank you!
Hi, Andrea. Hmm. The only thing I can think of would be very finely crushed plantain chips. That being said, I haven’t tried it, so I can’t say for sure. If you try it, let me know how it goes!