- 2 chicken breasts, boneless & skinless, cut in half lengthwise
- 3 large eggs, whisked
- ¾ cup all-purpose gluten free flour or tapioca flour
- ½ teaspoon za’atar
- 2 cups Aleia’s Plain Bread Crumbs, Italian Bread Crumbs, Panko or Coat & Crunch Extra Crispy
- ½ cup of olive or vegetable oil
- Salt and ground black pepper, to taste
- 1 lemon, a squeeze for finishing dish
- Cut each of the chicken breasts in half, lengthwise (horizontally)
- Place the cutlets between two sheets of plastic wrap and using a meat mallet or rolling pin pound the cutlets to thin them out, about ¼ inch thick pieces.
- Place gluten-free flour, whisked eggs, and bread crumbs in three separate shallow dishes.
- Season the flour with za’atar, salt and pepper.
- Working with one cutlet at a time, coat it in the flour, making sure to shake off any excess.
- Next, dip the cutlet into the eggs.
- Place into the bread crumbs and press firmly to cover completely.
- Lay cutlet on a plate and repeat with the remaining cutlets.
- Coat the bottom of a skillet with olive oil about a ¼ inch up the side of the pan, and heat over medium-high heat.
- Test the oil by dropping a pinch of bread crumbs into the pan. If it sizzles you are ready!
- Fry the schnitzels for 2 to 3 minutes. When the side facing the oil turns golden, flip the schnitzel, and cook for another 2 to 3 minutes until it turns golden.
- Drain the schnitzels on a plate lined with paper towels.
- Finish with a squeeze of lemon.
- Schnitzel can be eaten plain along with a salad, potatoes, or vegetables.
- They can also be made into a sandwich!
- Schnitzel Variations: veal, pork, or beef.