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For years I have sang the Sound of Music song Favorite Things. You know, the one that goes like this…

“Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream-colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles“

Wait, what’s schnitzel with noodles? Well, it’s crispy deliciousness I tell ya, and it’s so versatile! We love to eat it with homemade Alfredo sauce and gluten free noodles, but we also love it on sandwiches and salads!

This gluten-free chicken schnitzel is everything you love about the classic dish—perfectly seasoned, ultra crispy, and pan-fried to golden perfection—without any gluten. Thin chicken cutlets are double-dredged and coated in finely crushed Simple Mills crackers, giving each piece an irresistible crunch and rich, savory flavor. It’s quick enough for busy weeknights yet special enough for guests, and pairs beautifully with everything from fresh salads to creamy Alfredo noodles. With easy-to-follow steps, kid-friendly flavors, and reliable gluten-free ingredients, this schnitzel is sure to become a staple in your kitchen. Plus, leftovers reheat beautifully, making it a great option for meal prep. Simple, satisfying, and full of comfort—this recipe delivers every time.

Why You Will Love This Recipe:

• Crispy, golden perfection every time
  The Simple Mills cracker coating creates an irresistibly crunchy crust that rivals classic schnitzel—without gluten.
• Simple ingredients, big flavor
  With pantry staples like paprika, eggs, and crackers, this recipe proves you don’t need complicated ingredients to make a restaurant-quality meal at home.
• Naturally gluten-free (and no one will notice!)
  The texture and taste are so spot-on that even gluten-eaters won’t guess it’s gluten-free.
• Easy recipe – Quick enough for weeknights
  Thin cutlets cook fast, making this a 20–25 minute dinner from start to finish.
• Kid-friendly and picky-eater approved
  Crunchy, mild, and versatile — a guaranteed family favorite.
• Great for meal prep
  Leftovers reheat beautifully in the oven or air fryer, staying crisp instead of soggy.
• Customizable
  Swap seasonings, use chicken thighs, or pair it with everything from mashed potatoes to a fresh arugula salad.

Ingredients:

• 4 chicken breasts, trimmed and cut in half horizontally to create 8 thinner cutlets
  Pound lightly between parchment if needed for even thickness and faster, crispier cooking.
• 1 teaspoon salt
  For seasoning the chicken before breading so the flavor is locked in.
• ½ teaspoon black pepper
  Adds a mild warmth and depth.
• ½ teaspoon paprika
  Gives the schnitzel a subtle smokiness and golden color.
• ½ cup gluten-free 1:1 flour
  Used for the first dredge — helps the egg adhere. Any good quality blend works.
• 3 large eggs, whisked
  Acts as the binder to hold the cracker crumb coating securely.
• 3 cups Simple Mills crackers, processed into fine crumbs
  Pulse in a food processor until the texture resembles classic breadcrumbs.
  Creates an ultra-crispy, flavorful gluten-free coating with a hint of almond flour richness.
• Olive oil, for cooking
  Use enough to lightly coat the skillet — shallow frying gives that signature golden crust.
  Avocado oil also works for higher-heat cooking.

Instructions:

1. Prep the chicken:
   Tenderize your chicken with a meat mallet and pat each chicken cutlet dry with a paper towel — this helps the seasoning and breading stick better.
   Place the chicken in a large bowl or on a plate and sprinkle evenly with the salt, pepper, and paprika, rubbing the seasoning into both sides.
2. Set up your dredging station (breading station):
   Use three wide, shallow bowls or plates so the chicken fits easily.
   • Bowl 1: Add the gluten-free flour.
   • Bowl 2: Crack the eggs into the bowl and whisk until smooth and slightly frothy.
   • Bowl 3: Pour in the crushed Simple Mills cracker crumbs. Spread them out so the chicken can press into them easily.
3. Coat the chicken – first dredge:
   Working with one piece at a time, dip the chicken into the flour.
   Press lightly to coat both sides, then shake off any excess so the coating isn’t too thick.
4. Second coat – egg mixture:
   Transfer the floured chicken to the whisked eggs, turning to coat completely.
   Lift and let any excess drip off.
5. Repeat the flour + egg steps:
   For an ultra-crispy schnitzel, dip the chicken back into the flour, shake off the excess again,
   and give it one more dip in the egg.
   This double-dredge helps the cracker coating cling beautifully.
6. Final coat – cracker crumbs:
   Place the chicken into the bowl of cracker crumbs, pressing firmly to help the crumbs adhere.
   Flip and coat the other side, making sure there are no bare spots.
   Set the coated cutlets aside on a plate or baking sheet.
   Repeat until all the remaining chicken is breaded.
7. Heat the oil:
   Pour ¼–½ cup olive oil into a large frying pan (enough to generously coat the bottom).
   Heat over medium heat until shimmering — you should hear a light sizzle when the chicken touches the pan.
8. Cook the schnitzel:
   Carefully add the chicken cutlets in a single layer (work in batches if needed).
   Cook for 4–5 minutes per side, or until deep golden brown and the internal temperature reaches 165°F.
   Adjust the heat as needed to prevent burning.
9. Drain and finish:
   Transfer each cooked schnitzel to a cooling rack set over a baking sheet so excess oil can drip off and the coating stays crisp. Or place on a baking sheet lined with paper towels. 
   Immediately sprinkle with a pinch of salt for extra flavor.
10. Serve:
    Enjoy hot with lemon wedges, mashed potatoes, roasted veggies, or your favorite dipping sauce.

Perfect Pairings:

• Fresh Lemon Wedges
  A squeeze of bright citrus cuts through the richness and brings the whole dish to life.
• Creamy Mashed Potatoes
  Soft, buttery potatoes balance the crispy coating beautifully.
• German-Style Potato Salad
  Warm, tangy, and light on mayo—perfect alongside rich, crispy chicken.
• Simple Arugula Salad
  Peppery, lemony, and refreshing for contrast.
• Roasted Vegetables
  Brussels sprouts, carrots, asparagus, or green beans roasted until caramelized.
• Cucumber-Dill Salad
  Cool, crisp, and herby—balances the warm crunch of the schnitzel.
• Gluten-Free Spaetzle or Buttered Noodles
  A classic German-inspired pairing that feels nostalgic and cozy.
• Gluten-Free Noodles with Alfredo Sauce
  Rich, creamy Alfredo pairs wonderfully with crunchy schnitzel for a comfort-food combo. Use your favorite gluten-free pasta and a simple homemade or jarred Alfredo sauce.
• Applesauce or Cranberry Sauce
  A touch of sweet fruitiness that works surprisingly well.
• Dipping Sauces
  Honey mustard, garlic mayo, aioli, or hot honey for a sweet-heat twist.

Storage Tips:

• Refrigerate:
  Store leftover schnitzel in an airtight container in the refrigerator for 3–4 days. For best results, place a paper towel at the bottom of the container to absorb excess moisture and keep the coating crisp.
• Reheat (Best Method — Oven or Air Fryer):
  • Air Fryer: Heat at 375°F for 3–5 minutes until hot and crispy.
  • Oven: Bake at 400°F for 8–10 minutes on a wire rack set over a baking sheet.
    Avoid microwaving, as it softens the breading and makes it less crispy.
• Freezing:
  Schnitzel freezes well! Place cooked, cooled cutlets in a single layer on a baking sheet and freeze until solid.
  Transfer to a freezer-safe bag or container and store for up to 2 months.
• Reheat from Frozen:
  Bake at 400°F for 12–15 minutes, or air fry at 380°F for 6–8 minutes, until warmed through and crisp again.
• Meal Prep Tip:
  You can also bread the raw chicken, freeze the uncooked cutlets in layers with parchment between them, and cook straight from frozen—just add an extra 2–3 minutes per side.

Check out the recipe card below to make this delicious gluten-free chicken schnitzel recipe today! 

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Easy & Crispy Chicken Schnitzel Recipe | Gluten Free

For years I have sang the Sound of Music song Favorite Things. You know, the one that goes like this… "Raindrops on roses and whiskers on kittens…

Doorbells and sleigh bells and schnitzel with noodles"

Wait, what's schnitzel? Well, it's crispy deliciousness I tell ya, and it's so versatile! We love to eat it with homemade Alfredo sauce and gluten free noodles, but we also love it on sandwiches and salads!

Print Recipe

Prep Time:20 minutes mins

Cook Time:25 minutes mins

Ingredients

• 4 chicken breasts trimmed and cut in half horizontally to create 8 thinner cutlets
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ cup gluten-free 1:1 flour
• 3 large eggs whisked
• 3 cups Simple Mills crackers processed into fine crumbs
• Olive oil for cooking

Instructions

• Tenderize your chicken with a meat mallet and pat each chicken cutlet dry with a paper towel — this helps the seasoning and breading stick better.
• Place the chicken in a large bowl or on a plate and sprinkle evenly with the salt, pepper, and paprika, rubbing the seasoning into both sides.
• Use three wide, shallow bowls or plates so the chicken fits easily.

  Bowl 1: Add the gluten-free flour.

  Bowl 2: Crack the eggs into the bowl and whisk until smooth and slightly frothy.

  Bowl 3: Pour in the crushed Simple Mills cracker crumbs. Spread them out so the chicken can press into them easily.
• Coat the chicken – first dredge:
• Working with one piece at a time, dip the chicken into the flour. Press lightly to coat both sides, then shake off any excess so the coating isn’t too thick.
• Transfer the floured chicken to the whisked eggs, turning to coat completely. Lift and let any excess drip off.
• Repeat the flour + egg steps: This double-dredge helps the cracker coating cling beautifully.
• Place the chicken into the bowl of cracker crumbs, pressing firmly to help the crumbs adhere. Flip and coat the other side, making sure there are no bare spots.
• Set the coated cutlets aside on a plate or baking sheet. Repeat until all the remaining chicken is breaded.
• Pour ¼–½ cup olive oil into a large frying pan (enough to generously coat the bottom).
• Heat over medium heat until shimmering — you should hear a light sizzle when the chicken touches the pan.
• Carefully add the chicken cutlets in a single layer (work in batches if needed).
• Cook for 4–5 minutes per side, or until deep golden brown and the internal temperature reaches 165°F. Adjust the heat as needed to prevent burning.
• Transfer each cooked schnitzel to a cooling rack set over a baking sheet so excess oil can drip off and the coating stays crisp. Or place on a baking sheet lined with paper towels.
• Immediately sprinkle with a pinch of salt for extra flavor.
• Serve: Enjoy hot with lemon wedges, mashed potatoes, roasted veggies, or your favorite dipping sauce.

Servings: 8 servings