Chicken Schnitzel

This chicken schnitzel is one of those recipes that looks impressive but is actually really easy. If you don't cook often, don't worry—you've got this! Cutting the chicken breasts in half (or pounding them a little thinner) helps them cook faster, stay juicie and makes your chicken go a lot further. Perfect for busy weeknights!

Easy Gluten-Free Chicken Schnitzel

Yields 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 2–3 eggs
• 1 cup King Arthur Gluten-Free Flour Blend
• 2 cups gluten-free panko (or any gluten-free breadcrumbs)
• 1–2 tsp sea salt
• 1 tsp black pepper
• Avocado oil, for frying

Optional Seasonings:

Add these to your flour or breadcrumbs for extra flavor:

• Garlic powder
• Onion powder
• Paprika
• Crushed chile flakes

If You're Not Gluten-Free:

Simply swap the gluten-free flour for regular all-purpose flour and use regular panko or plain breadcrumbs.

Instructions:

1. Slice each chicken breast in half horizontally to create thinner cutlets. If needed, gently pound them with a meat mallet or rolling pin until evenly thick.
2. Season both sides of the chicken with salt and pepper.
3. Set up three shallow bowls:
   • Bowl 1: Flour
   • Bowl 2: Eggs, beaten
   • Bowl 3: Gluten-free panko mixed with any optional seasonings, if desired
4. Dredge each piece of chicken in flour, then egg, and finally breadcrumbs, pressing gently so the coating adheres.
5. Heat about ¼ inch of avocado oil in a large skillet over medium heat.
6. Once hot, carefully add the chicken and cook for about 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a paper towel-lined plate.

Serve With:

• Lemon wedges
• Mashed potatoes
• A simple salad
• Roasted vegetables
• Rice or your favorite side dish

Juicie Kitchen Tip

Don't overcrowd the pan. Cook the chicken in batches if needed so each piece gets crispy and golden instead of soggy.