Chicken Schnitzel Gluten Free
Crispy, golden, and bursting with flavor, this Gluten-Free Chicken Schnitzel is a perfect twist on the classic dish, made accessible for those avoiding gluten. Tender chicken breasts are pounded to the ideal thickness, then coated in a savory blend of gluten-free flour, breadcrumbs, and optional Parmesan cheese for a mouthwatering crunch. Seasoned with garlic powder, paprika, and a touch of salt and pepper, each bite packs a delightful punch of flavor. Pan-fried to perfection in olive or vegetable oil, this schnitzel is ready in just 35 minutes, making it a quick and satisfying meal for busy weeknights or weekend gatherings. Serve with fresh lemon wedges for a zesty finish, and enjoy a comforting dish that's crispy on the outside, juicy on the inside, and entirely gluten-free!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups Gluten-free all-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 2 Eggs
- 1 cups Gluten-free breadcrumbs
- 0.25 cups Parmesan cheese, grated (optional)
- 0.25 cups Olive oil or vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast to an even thickness of about 1/4 inch.
In a shallow bowl, mix the gluten-free flour, salt, black pepper, garlic powder, and paprika.
In another shallow bowl, beat the eggs until well combined.
In a third shallow bowl, combine the gluten-free breadcrumbs with grated Parmesan cheese, if using.
Dip each chicken breast into the seasoned flour mixture, coating both sides and shaking off any excess.
Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
Finally, coat the chicken in the breadcrumb mixture, pressing lightly to ensure an even coating. Set each coated piece aside on a clean plate.
Heat the olive oil or vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Add the schnitzels to the skillet, cooking in batches if necessary to avoid overcrowding. Cook each piece for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges on the side and enjoy!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
