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I often make this chicken without any sauce; however, this particular sauce takes this meal right over the top and down the side!  If you make it plain, remember to squeeze some lemon juice over your chicken.  That is definitely a flavor booster.

I did not pound my chicken cutlets, but you can if you like on a cutting board between 2 pieces of plastic wrap and using a meat mallet.  I don’t find this is necessary, to be honest.  The chicken is perfectly tender when one cuts it in half like this.  It cooks easily, evenly and quickly.

Chicken Schnitzel is often thought of as German in origin; however, it originated in Austria.  It is comprised of thin chicken cutlets, breaded and fried.  I am fairly certain mine does have its very own low-carb flavor profile, nevertheless it is so good.

It is also a staple in Switzerland and all over the world and even in Israel.

If you like very crispy chicken, you could add crushed pork rinds (pork rind dust can be bought online) to the breading.  

Another tip is that, if you like, you can first dip the chicken cutlets into an egg wash and then dredge with the breading.



11/4 tsp salt (6 mL)

1/2 tsp black pepper (2 mL)

Extra-light olive oil

2 large chicken breasts, cut in half



1/4 cup Gluten-Free Bake Mix 2, OR (60 mL)

  almond flour

1 tbsp Parmesan cheese (15 mL)


1/2 cup chicken stock (125 mL)

1/4 cup dry white wine, OR more stock (60 mL)

2 tbsp fresh lemon juice (30 mL)

2 tbsp butter (30 mL)

1/4 tsp salt (1 mL)


Green onions, tops only



In small bowl, combine salt and black pepper.  Sprinkle on both sides of the 4 chicken cutlets.


Breading: In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour and Parmesan cheese. Spoon breading on both sides of chicken cutlets.


In large, nonstick frying pan, in extra-light olive oil, over medium heat, cook chicken on both sides until golden brown on both sides and cooked through.  Keep turning while cooking, as necessary.  Set aside.


Sauce:  In same frying pan, add chicken stock, white wine, lemon juice, butter and salt. Scrape the bits off the bottom of the pan and cook the sauce briefly before adding the chicken and spooning the sauce over the chicken. Garnish with sliced green onions.

Commercial chicken stock is no doubt very salty-tasting, so be sure to reduce the salt in the recipe. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  4 servings

1 serving

172.8 calories

16.3 g protein

9.4 g fat

0.1 g fiber

2.5 g net carbs

Other tasty Chicken Schnitzel-type recipes:

Breaded Chicken in Lemon Butter Sauce

Breaded Chicken in Creamy Lemon Garlic Sauce

Chicken in Creamy Bacon Sauce

Creamy Garlic Butter Parmesan Chicken

Breaded Fried Chicken with Honey Mustard Sauce

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