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If you’ve been missing the classic crispy schnitzel while on a keto diet, this Keto Chicken Schnitzel is your new go-to dish. Imagine perfectly tender chicken coated in a crispy, golden crust—without the carbs! This version uses almond flour instead of breadcrumbs, making it both keto-friendly and just as satisfying as the traditional one. It’s the ideal low-carb comfort food that will not only curb your cravings but also impress your guests.
Whether you’re new to keto or a seasoned pro, this Keto Chicken Schnitzel is a must-try. The best part? You can make it in no time, and it’s so versatile, it pairs well with a wide variety of keto-friendly sides. Plus, it’s perfect for meal prepping!
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Why You’ll Love Keto Chicken Schnitzel
There are so many reasons to love this Keto Chicken Schnitzel! The crispy coating is absolutely irresistible, and the chicken remains juicy and tender inside. With just a few simple ingredients, you can enjoy a dish that’s both comforting and healthy. It’s a great option for those who miss breaded foods but want to stick to their low-carb lifestyle.
Not to mention, it’s quick and easy to prepare—ideal for busy weekdays or when you’re craving something indulgent without the guilt. With every bite, you get the perfect balance of crunch and flavor that will make you forget it’s low-carb.
My Personal Experience
I’ve made this Keto Chicken Schnitzel several times, and each time it’s been a hit. I remember the first time I tried it, I was blown away by how crispy and flavorful the chicken turned out—just like the traditional schnitzel, but without the carbs! I served it with a side of roasted Brussels sprouts and mashed cauliflower, and it was the perfect keto meal.
Every time I prepare it, I enjoy how easy it is to whip up, and it’s always a crowd-pleaser. Even my non-keto friends have asked for the recipe! It’s become one of my favorite go-to meals when I want something hearty and delicious without straying from my keto goals.
Required Equipment
- Frying Pan or Skillet: A heavy-bottomed frying pan is perfect for getting that crispy, golden crust on your schnitzel. I recommend using one that heats evenly to ensure the schnitzel cooks thoroughly.
- Shallow Bowls for Dipping: You’ll need three shallow bowls to dredge the chicken. One for the egg wash, one for the almond flour mixture, and another for any seasonings you want to add. I’ve found that shallow bowls work best for easy dredging and even coating.
- Meat Mallet: To get the chicken breasts nice and thin, I use a meat mallet. It’s a quick and simple way to ensure the chicken cooks evenly and remains juicy inside.
- Tongs: Tongs are perfect for flipping and removing the schnitzel from the pan without breaking the coating.
Ingredients & Substitutions
- Chicken Breasts: You’ll need about 2 large chicken breasts. If you prefer, you can substitute chicken thighs for a juicier option. Just be sure to adjust the cooking time if needed.
- Almond Flour: The key to the crispy coating, almond flour is your best friend when making keto-friendly breading. You can substitute it with coconut flour, but keep in mind the texture and flavor may differ slightly.
- Eggs: You’ll need 2 large eggs to make the egg wash. This helps the almond flour adhere to the chicken. For a vegan option, you can try using flax eggs, though it might alter the texture a bit.
- Parmesan Cheese: Adding grated parmesan to the almond flour mixture gives the schnitzel a rich, savory flavor. You can substitute it with nutritional yeast for a dairy-free version.
- Salt and Pepper: These are essential for seasoning, but feel free to experiment with other spices like garlic powder or paprika for extra flavor.
- Olive Oil or Ghee: You’ll need about 2-3 tablespoons of olive oil or ghee for frying. Both options are great for high-heat cooking. Ghee adds a rich, buttery flavor to the schnitzel, but olive oil works well too.
How to Make Keto Chicken Schnitzel
- Prep the Chicken: Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them until they are about 1/2 inch thick. This ensures they cook evenly and stay tender.
- Set Up Dipping Stations: In three shallow bowls, set up your dipping stations. In the first bowl, beat the eggs. In the second bowl, combine the almond flour, parmesan, salt, and pepper. In the third bowl, add any extra spices you wish to use.
- Coat the Chicken: Dip each chicken breast first into the egg wash, then coat it thoroughly with the almond flour mixture. Press the coating gently to ensure it sticks well to the chicken.
- Fry the Schnitzel: Heat the olive oil or ghee in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken to the pan. Fry for about 3-4 minutes on each side until golden brown and crispy. Make sure not to overcrowd the pan; cook in batches if needed.
- Drain and Serve: Once cooked, remove the schnitzels from the pan and place them on a plate lined with paper towels to drain any excess oil.
Tips for this Recipe
- Don’t Skip Pounding the Chicken: Thin chicken breasts cook more evenly and become crispy faster. It also prevents the coating from burning before the chicken is fully cooked.
- High Heat Is Key: Make sure the oil is hot enough before adding the chicken. This ensures the schnitzel becomes crispy without absorbing too much oil.
- Use Ghee for Extra Flavor: While olive oil works perfectly fine, ghee gives the schnitzel a buttery richness that enhances the flavor.
Optional Additions
- Toppings: Top your schnitzel with some fresh herbs like parsley or even a squeeze of lemon juice for an added burst of flavor.
- Sides: Serve with a side of mashed cauliflower or a simple avocado salad for a complete meal.
Serving Ideas
- Serve the schnitzel with a side of roasted vegetables or a green salad for a well-rounded meal.
- It also pairs wonderfully with a keto-friendly dipping sauce, such as a homemade ranch or mustard aioli.
Storage Recommendation
- Refrigeration: Store any leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the schnitzel before frying. Just place the breaded chicken on a baking sheet and freeze until solid, then transfer to a ziplock bag. When you’re ready to cook, fry directly from frozen.
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs will work well in this recipe. They’re slightly fattier, so they might take a little longer to cook.
- Can I bake the schnitzel instead of frying it? Yes, you can bake the schnitzel at 400°F (200°C) for about 15-20 minutes, flipping halfway through. However, the coating may not be as crispy as when fried.
- How can I make this dish dairy-free? Use dairy-free cheese or nutritional yeast instead of parmesan and choose a dairy-free butter or oil for frying.
Nutritional Breakdown (Per Serving)
- Calories: 350
- Total Carbs: 6g
- Net Carbs: 4g
- Protein: 40g
- Fat: 20g
Keto Chicken Schnitzel Recipe
Equipment
- Frying Pan or Skillet
- Shallow Bowls for Dipping
- Meat Mallet
- Tongs
Ingredients
- Chicken Breasts: 2 large
- Almond Flour: 1/2 cup
- Parmesan Cheese: 1/4 cup
- Eggs: 2 large
- Olive Oil or Ghee: 2-3 tbsp
- Salt and Pepper: to taste
Instructions
- Start by placing chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thick.
- Set up three shallow bowls: one with beaten eggs, one with almond flour, parmesan, salt, and pepper, and one with extra seasonings.
- Dip each chicken breast into the egg wash, then coat with the almond flour mixture, pressing gently to adhere.
- Heat olive oil or ghee in a large skillet over medium-high heat. Once hot, add the chicken and fry for 3-4 minutes per side until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
I’d love to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration and tasty recipes. New to keto? Check out our Keto Diet Plan for Beginners: Step-by-Step Guide and begin your journey to a healthier, low-carb lifestyle today!
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