Gluten-Free Breaded Schnitzel
Craving perfectly crispy schnitzel without the gluten? This Gluten-Free Breaded Schnitzel delivers all the crunch and flavor of the traditional dish while catering to gluten-free diets. Thinly sliced chicken cutlets are coated in a triple-layered breading of seasoned gluten-free flour, a rich egg wash, and spiced gluten-free breadcrumbs for a golden, flavorful crust. The addition of paprika, garlic powder, and fresh parsley elevates the coating with aromatic depth, while a squeeze of fresh lemon juice just before serving adds a zesty brightness. Quick to prepare and cooked to perfection in a skillet, this dish is a showstopper for family dinners or gatherings. Serve with a crisp salad or roasted vegetables for a gluten-free meal that’s sure to impress! Perfect keywords: gluten-free schnitzel, crispy chicken recipe, gluten-free breaded chicken, skillet schnitzel.
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Recipe Information
Ingredients
- 4 pieces Thinly sliced chicken cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 tablespoon Parsley
- 1 whole Lemon
- 0.25 cup Vegetable oil
Instructions
Season the chicken cutlets with salt and pepper on both sides.
Set up a breading station by placing the gluten-free flour in a shallow dish. In a second dish, beat the eggs with water. In a third dish, combine gluten-free breadcrumbs with paprika, garlic powder, and parsley.
Dredge each chicken piece in the gluten-free flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat with the breadcrumb mixture, pressing to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. It's important to have enough oil in the pan to evenly fry the schnitzels, so adjust the oil quantity if necessary.
Once the oil is hot, add the breaded schnitzels to the pan. Do not overcrowd the pan; cook in batches if necessary.
Fry each schnitzel for about 3-4 minutes on each side, or until the coating is golden brown and the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove schnitzels from the skillet and place on a paper towel-lined plate to drain any excess oil.
Before serving, squeeze fresh lemon juice over the schnitzel for added zest or serve lemon wedges on the side.
Garnish with more fresh parsley if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1515 mg | 32% | |
*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.
