Chicken Schnitzel Gluten Free Recipes

BAKED CHICKEN SCHNITZEL

Baked Chicken Schnitzel image

Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.

Provided by Chef V

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g

CHICKEN SCHNITZEL - GLUTEN-FREE

Chicken Schnitzel - Gluten-Free image

A quick and easy schnitzel to make that's gluten-free. I use gluten-free rice crumbs (Orgran brand). Alternately you can make you own gluten-free crumbs by laying slices of GF bread on an oven tray and baking in a slow oven until golden. Then process to a fine crumb using a food processor or placing the bread in a large zip-lock bag and use your rolling-pin. You can omit the cheese if you cant have dairy or use egg replacers if you cant eat eggs. Add some extra pepper or spices of your choice if you like hot or spicey flavours. If leaving out the cheese- you might like to add salt, pepper and other seasonings of your choice- may taste a little bland otherwise

Provided by Jubes

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 chicken breasts (can buy prepared flattened 'shnitzelled' chicken breast pieces if you choose)
1/2 cup fine rice flour or 1/2 cup other gluten-free flour
2 eggs, lightly beaten
1 cup gluten-free breadcrumbs (I use Orgran brand rice crumbs)
1/2 cup parmesan cheese, finely grated
1 teaspoon smokey paprika or 1 teaspoon paprika
4 teaspoons dried parsley
cooking oil, for pan frying

Steps:

Slice chicken breasts in halves, lengthways, to make 2 thin chicken breast pieces from each.
Roll with a rolling pin or use a mallet to gentley flatten to quite thin chicken schnitzels.Cut schnitzels to desired size or strips, or leave large if desired.
Coat chicken in rice flour or other gluten free flour and set aside.
In a bowl, lightly whisk eggs or prepare egg replacers.
In another bowl mix all remaining ingredients thoroughly.
Dip chicken schnitzels into the egg. Coat thoroughly and allow any excess to drain. Next dip into crumb mix and set aside. I like to pat the crumbs on after coating. Continue until all chicken is coated in the crumb mixture.
Heat some cooking oil in a pan and cook chicken approx 5 minutes each side. The chicken should be golden and cooked thru.
Serve with your choices of sauce or lemon juice if desired.

Nutrition Facts : Calories 352, Fat 16.4, SaturatedFat 5.9, Cholesterol 173.6, Sodium 297.8, Carbohydrate 17.1, Fiber 0.8, Sugar 0.3, Protein 32

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