Gluten-Free Fried Chicken Schnitzel
Crispy, juicy, and entirely gluten-free, this Fried Chicken Schnitzel is a game-changer for comfort food lovers with dietary restrictions. Tender chicken breasts are pounded thin for even cooking, then coated in a perfectly seasoned trio of gluten-free flour, eggs, and crispy breadcrumbs infused with paprika for a flavorful crunch in every bite. Shallow-fried to golden perfection, these schnitzels boast a mouthwatering texture and a savory taste that’s sure to impress. Served with a sprinkle of fresh parsley and a squeeze of bright lemon juice, this easy weeknight dinner comes together in just 40 minutes, making it ideal for busy schedules. Perfect for gluten-free eaters and schnitzel enthusiasts alike, this dish pairs beautifully with a crisp salad or roasted vegetables for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Gluten-free all-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 large Eggs
- 2 tablespoons Unsweetened almond milk
- 1.5 cups Gluten-free breadcrumbs
- 1 teaspoon Paprika
- as needed Vegetable oil for frying
- 4 pieces Lemon wedges
- 2 tablespoons Chopped fresh parsley
Instructions
Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound them to a uniform thickness of about 1/4 inch.
In a shallow dish, mix the gluten-free flour, salt, black pepper, garlic powder, and dried oregano.
In another shallow dish, whisk together the eggs and unsweetened almond milk.
In a third shallow dish, combine the gluten-free breadcrumbs with the paprika.
Dredge each chicken breast in the seasoned flour, shaking off any excess.
Dip the floured chicken into the egg mixture, ensuring it is fully coated.
Finally, press the chicken into the breadcrumb mixture, making sure both sides are well coated with breadcrumbs.
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking.
Fry the breaded chicken breasts in the hot oil, cooking for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Garnish the schnitzels with chopped fresh parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.7 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 462 mg | 36% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1562 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.
