Description
You’ll love this gluten-free chicken schnitzel – with fried crispy golden brown breading on the outside with tender chicken meat inside. Serve it with garlicky butter pasta for a deeply satisfying meal or salad if you want a lighter option. Dairy-free too.
Ingredients
- 1/4 cup salted dairy-free butter
- 3 garlic cloves
- 1 small bunch of fresh parsley
- 2 tablespoons fresh lemon juice
- 4 boneless, skinless chicken breasts
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup plain gluten-free breadcrumbs
- 3 tablespoons sunflower oil
- 12 ounces gluten-free spaghetti or other pasta
- 2 cups shredded dairy-free mozzarella
- fresh parsley for sprinkling
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
- Make the Garlic Butter: Combine parsley, butter, garlic, salt, juice of half lemon and pepper to taste in a food processor or high-speed blender. Blend until smooth.
- Pound Chicken: Pound the chicken breasts with a meat mallet or rolling pin until they are about 1 inch thick.
- Brush with Garlic Butter and Chill: Brush each chicken breast with half the amount of garlic butter you made in the blender (use just enough butter to lightly coat each chicken breast). Set aside the other half for the pasta. Place the butter-coated chicken on a plate and wrap with plastic wrap. Refrigerate the chicken breasts for 30 minutes or while you prepare the remaining ingredients.
- Prepare Dredging Stations: In a medium bowl, mix the gluten-free breadcrumbs with the oregano, ground paprika, salt and ground black pepper. Pour into a shallow dish. In another shallow dish, pour the gluten-free all-purpose flour. In a deep dish, beat the eggs.
- Bread Chicken Breasts: Dip each chicken breast in the beaten eggs first. Then roll in flour. Return to the egg and finally roll in breadcrumbs.
- Fry Breaded Chicken: Heat 3 tablespoons of sunflower oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown on one side, then flip over and continue frying until golden brown on the other side.
- Prepare the Pasta: Bring a large pot of generously salted water to boil, then once the water starts boiling add the gluten-free spaghetti to the boiling water and cook according to package instructions. Drain the pasta well to remove the water, and mix in the remaining garlic butter. Stir the butter and pasta very well to melt the butter until it is evenly mixed with the spaghetti. Add the shredded mozzarella and stir again.
- Garnish and Serve: Place the spaghetti in a large bowl. Place the gluten-free chicken schnitznel on top and sprinkle with additional parsley and lemon.
Notes
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Garlic: I love the big, bold flavor that raw garlic adds to this recipe, so I highly recommend adding it in.
Parsley: I like adding a bit of fresh parsley for a pop of green. However, feel free to use other herbs such as chives, green onions, or basil instead.
Lemon Juice: Fresh lemon juice will give the best flavor, but if you only have bottled lemon juice, that will work too.
Chicken: Since this is a recipe for chicken schnitzel, chicken is a key ingredient. I’ve used boneless, skinless chicken breasts, but boneless chicken thighs will work too. Whether you use chicken breasts or thighs, make sure to pound them with a meat mallet till an even thickness as this will ensure they cook evenly at the same time.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend (that is made up of lighter flours/starches such as rice flour, tapioca starch, corn starch or potato starch). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
Seasonings: To add flavor to the breading, I’ve used a mix of condiments such as dried oregano, smoked paprika, ground black pepper and salt.
Eggs: The eggs help to bind the breading with the chicken, so make sure to include them in.
Breadcrumbs: I used plain gluten-free breadcrumbs, but if you are not Celiac or gluten-intolerant, you may use regular bread crumbs instead. Alternatively, feel free to use gluten-free panko breadcrumbs for extra crunch.
Oil: I used sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use whichever vegetable oil you prefer.
- Prep Time: 15 mins
- Chilling Time: 30 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
