easy veal schnitzel recipe

Are you looking for easy mid-week meals that you can make in minutes, taste great and will be a crowd pleaser with the whole family?  Rebecca Coomes' easy Veal Schnitzel recipe ticks all those boxes and will be part of your regular recipe repertoire.


Traditional schnitzels are crumbed with breadcrumbs, which mean they're off-limits for people treating SIBO or following a gluten-free diet.  The good news is that almond meal makes a delicious crumb alternative.  Adding different herbs and spices allow you to transport your taste buds on a different taste journey every time you make it.

Serve these succulent beauties with a drizzle of lemon to add an extra special zest to your schnitzel.  They can be paired with your favourite salad or steamed vegetables, making them perfect for any time of the year.

Veal is a tender meat and should be cooked quickly so it retains its lovely succulent texture.  If veal isn't your thing, you can swap it for chicken or fish.

Looking for other SIBO-friendly recipes?  Why not pick up a copy of the SIBO Summer Cookbook or SIBO Family Favourites Cookbook?  Each cookbook has 60+ recipes that are SIBO-friendly, gluten free and contain low FODMAP, low grain, low dairy and low sugar recipes.

Check out SIBO cookbooks.

With thanks to our friends at Organic Angels for generously sponsoring the organic fruit and vegetables featured in this season's SIBO Cooking Show.

veal schnitzel recipe

Rebecca Coomes the healthy gut-SIBO-friendly-veal-schnitzel-recipe/


4 large veal schnitzel steaks

1 free range egg

8 tbs almond meal

1 tsp salt

1 tsp freshly ground pepper

4 tbs ghee

1 lemon, cut into wedges



Beat the egg in a bowl. Set aside. Place the almond meal, salt and pepper on a plate and mix to combine. Dip each schnitzel into the beaten egg, then cover in the almond mix. Repeat for all pieces of veal. Set aside on a separate plate.

Heat a large frying pan over a medium heat. Melt the ghee and swirl to cover the whole pan. Place each piece of schnitzel in the pan, and cook for 2–3 minutes then turn to cook the other side.

Once the schnitzels are cooked through, remove from the heat and sprinkle with extra salt and serve with lemon wedges, salad or steamed vegetables.

Serves 4

Classification: Restricted Phase, gluten free, grain free, low FODMAP


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