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

Mexican Chicken Schnitzel (Paleo, Whole30)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Mexican Fusion


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 four mixture.



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, coconut oil or macadamia oil for cooking

For the sauce
2 tablespoons mayonnaise
23 tbsp chopped coriander/cilantro
34 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


  1. 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!
  2. Season the chicken with salt and pepper and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • 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.
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