Gluten-Free Classic Chicken Schnitzel
Crispy, golden, and irresistibly flavorful, this Gluten-Free Classic Chicken Schnitzel is a modern, allergy-friendly twist on the traditional comfort food favorite. Perfect for those avoiding gluten, this recipe uses gluten-free all-purpose flour and breadcrumbs to create a crunchy crust that pairs beautifully with tender, juicy chicken. Infused with a delicious blend of paprika, garlic powder, and black pepper, every bite is packed with savory, well-seasoned goodness. Quick and easy to prepare in just 30 minutes, this dish is ideal for weeknight dinners or a crowd-pleasing centerpiece. Serve with a squeeze of fresh lemon for a bright, zesty finish, and enjoy a meal that’s as satisfying as it is inclusive.
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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
Directions
Step 1
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.
Step 2
In a shallow dish, combine the gluten-free all-purpose flour with the salt, black pepper, paprika, and garlic powder.
Step 3
In a separate shallow bowl, beat the eggs together with the milk.
Step 4
In a third shallow dish, spread out the gluten-free bread crumbs.
Step 5
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.
Step 6
Place the breaded chicken on a plate and repeat the process for the remaining chicken breasts.
Step 7
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.
Step 8
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.
Step 9
Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
Step 10
Serve the gluten-free chicken schnitzel hot, garnished with lemon wedges for squeezing over the top.
Nutrition Facts
| Serving size | (1222.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4542.6 |
| Total Fat 279.0g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 670.5mg | 0% |
| Sodium 5177.4mg | 0% |
| Total Carbohydrate 377.0g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 14.8g | |
| Protein 149.3g | 0% |
| Vitamin D 98.5IU | 0% |
| Calcium 401.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1540.3mg | 0% |
Source of Calories