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
2–3 tbsp chopped coriander/cilantro
3–4 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
- 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!
- Season the chicken with salt and pepper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.