Gluten-free chicken schnitzel and spinach mash
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Recipe: Gluten-free chicken schnitzel and spinach mash

In Perú, chicken schnitzel = milanesa de pollo, which is different from the suprema de pollo because it’s made with a breast fillet instead of a leg/thigh fillet. I’ve always liked the milanesa better. The traditional way of eating it is with rice and chips. I prefer mine with mash, puré de espinaca (spinach mash) to be precise, a regular potato mash mixed with cooked spinach. For this recipe, I made a celeriac version that turned out great.

Gluten-free chicken schnitzel and spinach mash

Gluten-free chicken schnitzel and spinach mash

This is a gluten-free version of milanesa de pollo (Peruvian chicken schnitzel) served with spinach mash.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2


Chicken schnitzel

  • 2 chicken breast fillets
  • salt and pepper
  • 1 egg
  • 1/4 cup almond flour
  • 1 tbsp ghee, butter or coconut oil

Spinach mash

  • 1 small celeriac cubed (2.5 – 3 cups)
  • 1 packed cup spinach leaves
  • 2 tbsp butter
  • salt and pepper


Chicken schnitzel

  • Butterfly each chicken breast fillet by laying it flat on a chopping board and slicing it horizontally to "open it like a book".
  • Season with salt and pepper.
  • Place coconut flour in a bowl, egg in another bowl and almond flour in another bowl. Whisk the egg.
  • Heat fat in a pan.
  • Coat each chicken piece with coconut flour, shake excess. Dip in egg, and coat in almond flour.
  • Fry until fully cooked. Use medium heat to keep the outside from burning.

Spinach mash

  • Steam cubed celeriac for 10 minutes.
  • Steam spinach leaves for 1 minute.
  • Process celeriac and spinach in food processor until smooth.
  • Place in a pot, add butter, season with salt and pepper and reheat if necessary.
  • Serve and enjoy.

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  • Zach

    Years behind the rest of the commenters but I just wanted to share that coconut flour really does do a good job as an alternative to regular flour. Fry it off with plenty of coconut oil and make sure you season the flour well when dipping the chicken into it and you’ll have some great tasting schnitzel. I actually prefer this over any other way now, both healthy and leaves a subtle but great taste of coconut after each bite, really pleasant.

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