Gluten-Free Classic Chicken Schnitzel
Crispy, golden perfection meets gluten-free comfort in this classic chicken schnitzel recipe! Tender, juicy chicken breasts are pounded thin, then coated in a flavorful blend of gluten-free flour, seasoned bread crumbs, and aromatic spices like paprika and garlic powder. Fried to a delightful crisp, this schnitzel boasts a crunchy exterior while remaining perfectly succulent inside. With a quick 30-minute prep and cook time, it’s an ideal meal for busy weeknights or a family-friendly weekend treat. Serve hot with a squeeze of fresh lemon for a tangy finish that elevates every bite. Perfect for anyone seeking a gluten-free twist on a beloved classic, this recipe proves that comfort food can be both satisfying and allergen-friendly!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup gluten-free all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups gluten-free bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 cup vegetable oil (for frying)
- 2 for serving lemon wedges
Instructions
Begin by preparing the chicken breasts. Place each chicken breast between two pieces of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick.
In a shallow dish, combine the gluten-free all-purpose flour with the salt, black pepper, paprika, and garlic powder.
In a separate shallow bowl, beat the eggs together with the milk.
In a third shallow dish, spread out the gluten-free bread crumbs.
Dredge each chicken breast in the seasoned flour, making sure it is completely coated, then dip it into the egg mixture, and finally coat it thoroughly in the bread crumbs. Press the breadcrumbs onto the chicken to ensure they adhere well.
Place the breaded chicken on a plate and repeat the process for the remaining chicken breasts.
Heat the vegetable oil in a large skillet over medium-high heat. To check if the oil is hot enough, drop a small piece of bread crumb into the oil; if it sizzles immediately, the oil is ready.
Carefully add the breaded chicken breasts to the skillet, cooking them in batches to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through.
Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
Serve the gluten-free chicken schnitzel hot, garnished with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
4543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 224% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 377.0 g | 137% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.8 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1540 mg | 33% | |
*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.
