Gluten Free Chicken Schnitzel with Apple Slaw

Total time45 min

Prep time25 min

Cook time20 min

Gluten Free Chicken Schnitzel with Apple Slaw

Pounded thin and pan-fried until deeply golden and crisp, these chicken cutlets deliver all the crunch and juicy interior you want from a great schnitzel. The coating crackles under a fork while the chicken stays tender inside, thanks to an even 1/4-inch pound and a hot, shallow fry that seals in the moisture. Alongside, a bright apple slaw brings crunchy cabbage, julienned apple, and grated carrot together with a tangy cider vinegar dressing and a touch of honey for balance. Fresh parsley adds a clean, herby finish that cuts through the richness of the fried cutlet. It's a satisfying dinner with real contrast between crisp, savory chicken and cool, crisp-sweet slaw, and it's a solid pick for a gluten free table. Serve it right away while the coating is at its crunchiest, alongside the slaw for the full effect.

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Ingredients

4 servings

For the schnitzel

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt, plus more to taste
½ cup all-purpose flour
Chef's tip
Choose 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, beaten
1 cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
1 tsp dried thyme
½ cup neutral oil (such as sunflower oil or avocado oil), for frying

For the apple slaw

3 cups green cabbage, finely shredded
2 medium apples (such as fuji or gala), cored and julienned or coarsely grated
2 medium carrots, peeled and coarsely grated
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp honey
¼ tsp fine sea salt
2 tbsp fresh parsley, finely chopped

Instructions

1
Make the slaw first so it has time to soften slightly. In a large mixing bowl, combine the shredded cabbage, julienned apple, and grated carrot. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and 1/4 tsp salt until combined. Pour the dressing over the slaw, add the parsley, and toss well to coat. Set aside at room temperature while you prepare the schnitzel.
2
Place each 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 thickness of about 1/4 inch (6 mm).

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