Gluten Free Chicken Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

Pounded thin and even, these chicken cutlets fry up into wonderfully crisp, deep-golden schnitzel with a crackly crust that shatters at the first bite. A quick dip in a tangy Dijon-milk mixture before the final coat helps the crust cling tight, while garlic powder and paprika keep every layer well-seasoned rather than one-note. Frying in a shallow pool of oil gives you that classic restaurant-style crunch on the outside while the inside stays juicy and tender. A bright squeeze of lemon and a scatter of fresh parsley right before serving cuts through the richness perfectly. This one's a great pick for a gluten free dinner rotation, delivering all the crave-worthy crunch of classic schnitzel without any fuss.

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Ingredients

4 servings

For the cutlets

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 kosher salt
¼ tsp black pepper

For the breading

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.
¼ cup milk
2 tbsp dijon mustard
1 ½ cups 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.
½ tsp garlic powder
½ tsp paprika
½ tsp kosher salt

For frying

½ cup neutral oil (such as canola oil or sunflower oil), plus more as needed

For serving

lemon wedges, for serving
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 from the thickest part outward until the cutlet is an even 1/4-inch thick. Repeat with the remaining breasts. Season both sides of each cutlet with the 1/2 tsp salt and 1/4 tsp black pepper.
2
Set up a three-station breading line: spread the flour in the first shallow bowl; whisk together the milk and Dijon mustard in the second until smooth; combine the breadcrumbs, garlic powder, paprika, and remaining 1/2 tsp salt in the third.

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