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Homemade Gluten Free Chicken Schnitzel photo

Gluten Free Chicken Schnitzel

This Gluten Free Chicken Schnitzel is a crispy, flavorful twist on a classic dish that everyone will love!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pounds boneless skinless chicken breasts (4 large breasts)
  • 2 large eggs
  • 1 cup almond meal
  • 1/4 cup za'atar spice blend (or substitute with your choice of spices)
  • 1 tablespoon paprika
  • 1/2 tablespoon sesame seeds
  • Salt and pepper to taste
  • Oil for frying (grapeseed oil recommended due to high smoke point)
  • Fresh lemon wedges for garnish
  • 2 tablespoons parsley flakes
  • 1/2 teaspoon dried crushed mint
  • 1 tablespoon sesame seeds

Equipment

  • Meat mallet or rolling pin
  • Mixing Bowls
  • Frying Pan
  • Cooking thermometer
  • Serving Platter

Method
 

Preparation Steps:
  1. Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures that they cook evenly.
  2. Sprinkle both sides of the chicken breasts with salt and pepper. This simple seasoning will enhance the overall flavor of the dish.
  3. In a mixing bowl, combine the almond meal, za'atar spice blend, paprika, sesame seeds, parsley flakes, and dried crushed mint. Mix well to ensure the spices are evenly distributed throughout the almond meal.
  4. In another bowl, whisk the eggs until well beaten. This will be your egg wash to help the coating adhere to the chicken.
  5. Dip each chicken breast first into the egg wash, allowing any excess to drip off. Then, press the chicken into the almond meal mixture, ensuring it is fully coated. Shake off any excess and set aside on a plate.
  6. In a large frying pan, heat about 1/4 inch of grapeseed oil over medium-high heat. To test if the oil is ready, drop a small amount of the coating mixture into the oil; it should sizzle immediately.
  7. Carefully add the coated chicken breasts to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
  8. Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Garnish with fresh lemon wedges and additional parsley flakes for a pop of color.

Notes

  • Ensure oil is hot enough to prevent soggy schnitzel.
  • Pound the chicken for even cooking.
  • Add grated parmesan to the almond meal for extra crunch.
  • Let schnitzels rest before serving to redistribute juices.