Easy Gluten Free Chicken Schnitzel Food

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.

BAKED CHICKEN SCHNITZEL

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).

CHICKEN SCHNITZEL

Steps:

• Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
• In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
• Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
• For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
• Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
• Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
• Wipe the skillet clean with paper towels.
• Heat butter until melted and add wine.
• Heat 30 seconds and stir in broth and lemon juice.
• Season with salt and pepper.
• Simmer 2 minutes.
• Pour broth mixture over cutlets and serve.
• Garnish with parsley and lemon slices.

EASY CHICKEN SCHNITZEL

Steps:

• Preheat oven to 350°.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
• Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
• Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.