Candida Diet Friendly Air Fryer Chicken Schnitzel
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 large eggs
- 1 tbsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 cup plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- olive oil spray
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each cutlet with the salt and black pepper.
- 2
Set up a three-bowl breading station: add the flour to the first bowl; whisk together the eggs and Dijon mustard in the second bowl until smooth; combine the breadcrumbs, garlic powder, and paprika in the third bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!