Serves: 1


  • Chicken Breast filleted for schnitzel
  • Coconut flour – the finer the better
  • 1 Egg
  • Salt or herbal salt


You need two plates to schnitzel a breast.

  1. On one plate sift some coconut flour, approx 1 cup.
  2. On the other plate pour a beaten egg into the center.
  3. Dip the chicken breast first into the egg, getting it nice and thick on both sides.
  4. Now dip the egged chicken into the coconut flour. Try to hold the ends and ‘pat’ it into the flour. Make sure it is completely covered, then give it a gentle shake so that the excess comes off. If you haven’t done this before it is best to schnitzel all your chicken before beginning to cook.
  5. Next heat a heavy base pan over a medium low heat. Let the pan heat up for a few minutes so that the oil heats quickly when poured in – if the oil is not hot it will absorb into the flour. Cook until golden on both sides and then place in warm oven for 5 minutes to sit.