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Chicken Schnitzel

Chicken schnitzel and slaw (paleo)

Chicken schnitzel and slaw

Coleslaw and schnitzel are one of those perfect combinations that never fails. It’s perfect for a midweek dinner, then lunch the next day in a salad or wrap with avocado and more coleslaw. I prefer a thin schnitzel, so I get my local butcher to cut the chicken breast in half. For the crumb, you can use either gluten-free bread crumbs or quinoa flakes and flavour it with fresh oregano and parsley. Use quinoa flakes for extra crunch – it adds to the experience.

The slaw

Coleslaw is a fantastic way to increase kids’ veggie intake. To really give the 5+ a boost, add some finely sliced Brussels sprouts. The kids will love it and, best of all, won’t notice it.

Chicken Schnitzel and slaw (gluten-free)
Prep time
Cook time
Total time
Recipe type: Paleo
Cuisine: Dinner
Serves: 4
  • 4 chicken breasts cut in half
  • 2 cups of Gluten free bread crumbs/quinoa flakes
  • 1 tablespoon of dried oregano
  • 1 tablespoon of fresh parsley leaves roughly chopped
  • 2 large eggs
  • ½ cup of milk or nut milk
  • ¼ of tapioca flour or rice flour
  • 1 lemon cut into wedges
  • Salt and freshly ground pepper
  • Coleslaw
  • 200gm brussels sprouts, trimmed, sliced on a mandolin
  • 100gm of white cabbage finely sliced on a mandolin
  • 100gm of red cabbage finely sliced on a mandolin
  • 1 carrot, grated
  • 5 kale leaves, stems removed and leaves finely sliced into ribbons
  • ¼ cup of parsley leaves
  • ½ cup of mayonnaise
  • 1 tablespoon of Dijon mustard
  • Finely grated lemon rind and juice of 1 lemon
  • Salt and pepper
  1. Preheat oven to 180°C
  2. Combine almond meal, oregano, lemon rind, parsley, salt and pepper in a bowl
  3. Place the tapioca flour in another bowl
  4. Whisk the eggs and milk in another bowl
  5. Dust the chicken fillets with tapioca/rice flour – shake off any excess flour
  6. Dip the chicken in the egg & milk mixture
  7. Coat with the breadcrumbs or quinoa flakes
  8. Heat some oil in a large, deep-sided frying pan over medium heat. Once the oil is hot, fry the chicken (2 at a time) for 3 minutes on each side or until the crumbs are golden.
  9. Once they are cooked remove from the pan and drain on a paper towel,
  10. Repeat until the chicken is cooked.
  11. Place the schnitzels on a baking tray and bake for a further 5 minutes, or until cooked through.
  12. To make the slaw
  13. Place the cabbage, brussels sprouts, kale, carrot, parsley in a large bowl.
  14. Whisk the mayonnaise, lemon juice and zest, mustard, salt and pepper in a small bowl.
  15. Mix the dressing with coleslaw mix and toss to coat.
  16. To serve
  17. Serve the schnitzel with some coleslaw and a lemon wedge


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