There’s something so nostalgic and comforting about a perfectly golden piece of chicken schnitzel. This version is lightened up but still delivers on flavor and crunch. Instead of traditional flour and deep frying, we’re using almond flour and pan-searing in olive oil for a better-for-you twist that comes together fast. It’s one of those no-fuss, high-protein dinners that hits every time.

Whether you serve it with a side salad, roasted veggies, or fluffy rice, this schnitzel is a staple you’ll want to put on repeat.

Crispy Chicken Schnitzel

Serves: 4

Ingredients:

• 1 lb thinly sliced chicken breast
• 2 eggs
• Almond flour
• Seasoned breadcrumbs (I used Kooshy)
• 2 tbsp olive oil
• 1 lemon

Directions:

1. Pound the chicken: Place each piece of chicken between two sheets of parchment paper. Using a tenderizer or something heavy (like a rolling pin), pound the chicken until it’s evenly thin—this helps it cook quickly and evenly.
2. Set up your dredging station: Crack eggs into a shallow bowl and whisk well. Add almond flour to a second shallow bowl. Add seasoned breadcrumbs to a third shallow bowl.
3. Heat the oil: Add olive oil to a large skillet and set over medium heat.
4. Bread the chicken: Lightly coat each chicken breast in almond flour, shaking off any excess. Dip into the whisked eggs, then coat fully in the breadcrumbs.
5. Cook: Place the breaded chicken in the heated pan and sear for about 5 minutes per side, or until golden brown and cooked through.
6. Serve: Plate it up with a crisp salad, steamed veggies, rice, or whatever you love. I love to squeeze lemon juice over top. Enjoy hot!

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Love this recipe?! Try out some of my other favorite healthy dinners…

• Lemon Pesto Salmon Bowl
• Hot Honey Quinoa Crusted Chicken
• One-Pan Lemon Chicken Dinner