A tasty family staple. 


  • Schnitzel

  • 4 chicken breasts, sliced in half widthways to form 8 pieces (4 for tonight’s dinner, 4 for the schnitzel lunch wrap)

  • 1/2 cup arrowroot flour

  • 3 eggs, whisked

  • 1 cup almond meal

  • 1 cup coconut flour

  • 3 tbsp olive oil

  • 1 tsp paprika (lending an extra hit of flavour and helping to produce a beautiful golden colour in the coating)

  • Sea salt and pepper

  • Potato Mash

  • 1 onion diced

  • 2 tbsp extra virgin olive oil

  • 8 medium potatoes, peeled and roughly chopped

  • 1 tsp thyme

  • 1 tsp oregano

  • Sea salt and pepper to taste

  • Salad

  • 2 large handfuls rocket

  • 1/2 cup button mushrooms, halved

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup Kalamata olives

  • 1/2 avocado, diced 

  • 1 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Sea salt and pepper to taste


  • Schnitzel :

  • 1.

    To make the crumb mixture, add the almond meal, coconut flour, paprika, sea salt and pepper to a shallow bowl, mixing to combine.

  • 2.

    Place the eggs into a shallow bowl and whisk. Place the arrowroot flour in a separate shallow bowl.

  • 3.

    Dip each piece of chicken into the arrowroot flour, then egg mixture, then the crumb mixture. Make sure that they are evenly coated.

  • 4.

    Pre-heat a large fry pan on medium-high heat with 1 tbsp olive oil.

  • 5.

    Cook each schnitzel for 4-5 minutes on each side, adding a fresh tbsp of oil to each new round of schnitzels (cooking 4 at a time, depending on the size of your fry pan).

  • 6.

    Set aside 4 of the schnitzels for the wrap recipe and first allowing to cool to room temperature then placing into a sealed container and refrigerating for up to 3 days.

  • Mash:

  • 1.

    Saute onion in 1 tbsp olive oil and 1 tbsp water in a large pot for 3-4 minutes.

  • 2.

    Place the chopped potatoes into the pot with enough boiling water to cover. Add herbs and seasoning. Stir to combine ingredients.

  • 3.

    Bring to the boil and turn down to simmer, cooking for 25 minutes, or until potatoes are soft.

  • 4.

    Using a stick blender, or a potato masher blend or mash until smooth. Set aside.

  • Salad:

  • 1.

    Place rocket, mushrooms, tomatoes and olives in a bowl and combine. Add avocado, oil, vinegar, salt and pepper and mix well to combine.

  • 2.

    To serve, place a piece of schnitzel on each of the 4 serving plates, with a generous scoop of mash and side salad.


Exclusive recipe by Lee Holmes from Supercharged Food

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