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!
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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