Chicken Schnitzel Gluten Free Food

GLUTEN-FREE CHICKEN SCHNITZEL

Steps:

• In a medium size bowl soak chicken in milk for 30-60 minutes, depending on how much time you have.
• While the chicken is soaking, whisk the eggs in a shallow plate. Set aside. Using another shallow plate, add the almond flour, paprika, sesame seeds, salt & pepper.
• Dip the chicken on both sides into the egg mixture followed by dipping into the almond flour mixture and set on a separate plate. Continue until all the chicken pieces are covered.
• Using a large shallow pan starting on medium heat, add enough oil for it to be at least 1/2 inches deep. Add the chicken breasts and cook for approximately 4 minutes on each side or until cooked through.

EASY, GLUTEN FREE CHICKEN SCHNITZEL

Steps:

• Prepare a frying or sauteeing pan with a generous amount of oil, but it will only be shallow frying, so not too much. Heat on medium.
• Slice the chicken so you have 2 or three equal thickness parts and pound each piece in between two parchment paper sheets (you can do it without but I imagine there are things splashing out from the chicken and I don't like that). Season with salt and pepper on both sides.
• Wisk one egg in a deep plate, season with salt and pepper (you can add another egg if you run out).
• On another plate add the two flours and mix them well. Add a pinch of salt and pepper.
• Prepare a frying pan with avocado oil, on medium heat.
• Coat the chicken on each side with flour, then dip in the beaten eggs, then coat again with flour (it's a great idea to handle the pieces with two forks because if you touch it with your hands, clumps will be formed).
• Dip the chicken again in egg before adding to the heated pan. Fry on each side for a few minutes, until golden, light brown. Take out on a paper towel to absorb the extra oil.

CHICKEN SCHNITZEL - GLUTEN-FREE

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.