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Mexican Chicken Schnitzel (Paleo, Whole30, Gluten-Free)

Mexican Chicken Schnitzel (Paleo, Whole30)

Prep Time: 20 minutes
Cook Time: 10 minutes
Author: Irena Macri
Servings: 4
Course: Main
Cuisine: Mexican Fusion
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4.93 from 14 votes
Calories: 530kcal
Mexican-inspired chicken schnitzel with coriander, lime and garlic sauce is a Latin American & European fusion recipe that will surprise, delight and excite your tastebuds. It's Whole30, paleo, and gluten-free. This recipe uses 2 chicken breasts but you can use 4 breasts as there will be enough sauce and flour mixture.

Ingredients 

  • 4 small chicken breasts I made 2 but you will have enough flour mixture and sauce for 4 servings
  • A rolling pin or a meat tenderizer
  • Parchment paper or Clingwrap
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For the breading

  • 2 eggs whisked
  • 2/3 cup cassava flour 1/4 cup of it for dusting
  • 1/4 cup ground flaxseeds
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seed powder
  • 1 teaspoon paprika powder
  • 1 teaspoon garlic powder can be omitted
  • Avocado oil coconut oil or macadamia oil for cooking

For the sauce

  • 2 tablespoons mayonnaise
  • 2-3 tbsp chopped coriander/cilantro
  • 3-4 slices of green chilli
  • 1 garlic clove
  • Juice of 1/2 lime
  • A pinch of salt
  • 2 tablespoons of almond milk or another dairy-free milk

Instructions

  • Place the chicken breasts between two sheets of parchment paper (or Clingwrap) and place on a flat surface. Use a meat tenderizer or a rolling pin to pound the breasts until flattened and thin. Pound a little more around the thicker parts to make sure the final schnitzels are even in thickness. Watch the video above!
  • Season the chicken with salt and pepper and set aside.
  • Add 1/4 cup of the cassava flour to one plate for dusting. In another larger plate, mix together the remaining cassava flour, ground flaxseeds and spices. Whisk the eggs in a large bowl.
  • Dust each chicken breast lightly with cassava flour (plate 1), dip in the whisked egg, then cover well in the spiced flour mixture. I like to press the fillets down into the mixture and sprinkle the flour all over to cover them evenly.
  • Preheat a large, semi-deep frying pan over medium-high heat. Once hot, reduce the heat to medium. Add the oil and allow it to heat up as well. Add the breaded chicken breasts and cook for 2-3 minutes on each side. Swirl the oil around the breasts a few times. Make sure the heat is high enough for the meat to sizzle while cooking but not to burn too quickly. Turn them over once crispy and golden brown.
  • In the meantime, prepare the sauce. Combine all ingredients in a food blender or a food processor and whiz until smooth. You can also chop everything finely and mix it by hand.
  • Once cooked, remove the schnitzel to a cutting board and rest for a couple of minutes. Slice and serve with a little sprinkle of dried oregano and sea salt (optional). Drizzle with the sauce and serve with a side of leafy greens, fresh coriander and lime wedges.

Notes

  • Cassava flour can be replaced with tapioca four or arrowroot flour. Other gluten-free flour can also be used.
  • Pork fillets or turkey fillets could be used instead of chicken.

Nutrition

Calories: 530kcal | Carbohydrates: 21g | Protein: 54g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 229mg | Sodium: 634mg | Potassium: 989mg | Fiber: 4g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 4mg
Keywords: Gluten-Free, Paleo, Mexican, Tex Mex, Whole30, Chicken
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