CHICKEN SCHNITZEL MY WAY
This has got to be one of the easiest and tastiest ways of cooking chicken breasts! You have to try it!! You start with 4 large
chicken breasts. If you like, you can
pound them thin, however, I prefer to simply slice them in half
longitudinally. Slice them as if you
were going to stuff them, but then keep on cutting until the two pieces
separate. This way you have chicken cutlets! You can place a piece of plastic over them and pound them thinner, if you like, but I didn't think it was necessary for my chicken. This way of cooking chicken is incredibly flavorful. You can serve it with your favorite sides. My family loved this chicken recipe.
Update: This is such a generous breading. I have found I can comfortably use about half that amount.
3/4 cup Gluten-Free Bake Mix 2, OR (175 mL)
simply ground almonds/almond flour mixed
with a bit of coconut flour
1/2 cup
grated Parmesan cheese, (60 mL)
(not the fresh kind)
3/4 tsp
salt (3 mL)
1/2 tsp
Italian seasoning (see below in Helpful Hints) (2 mL)
1/4 tsp
black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)
4 large chicken breasts
Light-tasting olive oil, for
frying
Garnishes:
Lemon wedges
Chopped parsley
In
medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, Parmesan cheese, salt,
Italian seasoning and black pepper. Mix
well. In another medium bowl, beat eggs
and water together well with a fork.
Remove any excess fat or tiny chips of bone from the chicken. Slice the chicken breasts in half
longitudinally. Slice them as if you
were going to stuff them, but then keep on cutting until the two pieces
separate.
Dip
each piece of chicken in egg wash and then spoon seasoned bake mix over chicken
pieces.
In
two nonstick frying pans, place 3 pieces of prepared chicken. Fry 5 minutes on medium heat on one side
until golden brown underneath, flip carefully and fry another 4 to 6 minutes,
lowering the temperature, if they are becoming too brown. Check smaller pieces of chicken first. Make sure there is no pink and that the
chicken is white throughout. Do not
overcook or the chicken will no longer be tender. You want the chicken to be moist and tender
under the “breading.” Serve with lemon
wedges and sprinkle chicken with chopped parsley.
Helpful
Hints: Olive oil has not been taken into account in
the nutritional analysis.
Yield:
6 servings
1 serving
224.8
calories
27.0
g protein
10.4
g fat
3.5
g net carbs
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