- 2 chicken breasts, cut in half lengthwise
- 3 eggs, whisked
- ¾ cup all-purpose gluten-free flour or tapioca flour
- 1 tablespoon paprika
- 2 cups Aleia’s Plain Bread Crumbs (Italian Bread Crumbs or Panko can be used as well).
- Oil with a high smoke point for frying – olive or vegetable, avocado oil and grapeseed oil also works well. You will need enough to fill your pan about ½ inch deep.
- Salt and ground black pepper, to taste
- 1 lemon
- Check each breast for tenderloins. If there is a tenderloin, slice it off of the breast.
- Place the breast on a cutting board with the smooth side facing up. Find the thickest round edge of the breast. Lie your hand flat on the breast. Divide the breast into two halves by cutting horizontally through the thickest round edge. Slice three quarters of the way through. Do not cut all the way through.
- Unfold the breast to reveal two symmetrical halves. Slice the breast in half down the middle. Follow the same procedure for the other breast.
- Place the cutlets (tenderloins, too) between two sheets of plastic wrap and using a meat mallet (flat side) or rolling pin pound the cutlets to thin them out, to about ¼ inch thick pieces.
- Place gluten-free flour, eggs, and breadcrumbs in three separate shallow dishes. In this order, arrange the dishes in a line. Flour, eggs, breadcrumbs.
- Season the flour with paprika, salt and pepper.
- Season the eggs with a pinch of salt and whisk.
- Add oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat over medium heat.
- Working with one cutlet at a time, coat it in the flour, making sure to shake off any excess.
- Next dip the cutlet in the eggs.
- Place into the breadcrumbs and press firmly to cover completely.
- Place the cutlets on a plate and repeat with the remaining cutlets.
- Test the oil by dropping a pinch of breadcrumbs 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 2 to 3 minutes until it turns golden.
- Drain the schnitzels on a plate lined with paper towels.
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