If I had to pick my last meal on earth, there is no doubt in my mind that chicken schnitzel would make it to the menu. There is nothing better than a crispy breaded chicken. For years I wasn’t able to have this dish after finding out I had celiac disease because most gluten free panko was garbage until recent years. Now I am able to make my own gluten free schnitzel with this delicious dijon dipping sauce regularly, and I mean it when I say you really cannot tell it is gluten free.

What is Chicken Schnitzel?

Chicken schnitzel is a popular dish from Austria made from chicken breast that has been pounded thin, breaded, and fried until crispy. The process typically involves coating the chicken breast in flour, dipping it in beaten eggs, and then coating it with breadcrumbs before frying it in oil or butter. This cooking method results in a crispy outer layer while keeping the chicken inside moist and tender. It is often paired with a tangy sauce like this dijon cream sauce to cut through the richness of the chicken.

Key Ingredients and Substitutions:

  • Chicken Breast – For a giant schnitzel like I made here, take a chicken breast and butterfly it open, but leave one side attached. Then pound thinly. You can also use smaller pieces of chicken breast, or skinless and boneless chicken thighs here.
  • Eggs – Eggs are important for the egg wash to help bind the breading to the chicken. If you have an egg allergy, you can use oil instead, but know it won’t bind quite as well.
  • Gluten Free Flour – I use Bob’s Redmill 1-1 GF flour mix. You can use any gluten free flour here. If you don’t have a gluten allergy, use normal AP flour.
  • Gluten Free Panko Breadcrumbs – The only good GF panko breadcrumbs I have been able to find is Alieia’s brand. They are amazing! If you aren’t gluten free you can also use normal panko bread crumbs.
https://www.tiktok.com/@kellyscleankitchen/video/7360819748210314538?lang=en
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 50 Min

Ingredients:

  • 2 large chicken breasts
  • salt and pepper
  • 2 eggs
  • 1 cup gluten free flour
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 cup gluten free panko bread crumbs – I like Alieias brand
  • 2-3 cups avocado oil

Sauce:

  • 1 tbsp butter
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup white wine
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tsp dijon mustard
  • 1 tbsp parsley, minced for garnish

Preparation:

STEP 1.

Preheat the oven to 400°F.

Prepare the chicken breast. Slice the chicken breast in half, butterflying it open, but leave one side attached to make one large chicken breast. Using a meat mallet, pound the chicken breast until it is even and thin, around 1/2 inch thick. Season generously with salt and pepper.

STEP 2.

Make your breading station. Put the egg wash with a few tablespoons of water in one bowl and whisk, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.

Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko. Place on a wire wrack over a sheet tray.

STEP 3.

Fry the chicken. In a large stainless steel pan over medium heat, add avocado oil so there is 1/4 of an inch all over the pan. Once the oil is hot, add the chicken, one at a time to the pan. Cook on the first side until it is golden brown, around 1-3 minutes. Flip the chicken over and repeat on the second side until golden brown. Remove the chicken from the pan and place on the wire wrack over a sheet tray. Repeat with the remaining chicken.

STEP 4.

Transfer the chicken to the oven to finish cooking through. Roast for 10 minutes, or until the internal temperature reaches 155°F. Remove the chicken and set aside.

STEP 5.

While the chicken is in the oven, cook the sauce. In a small pot over medium heat, add the butter. Once the butter is bubbling and melted, add the shallot and saute until cooked through, around 1-2 minutes. Add the garlic and saute another 2 minutes. Deglaze with white wine and bring up to a simmer. Season with salt and pepper as well. Simmer and reduce the white wine until it is reduce by half.

Once the wine is reduced, stir in the chicken stock and cream. Bring everything up to a simmer and reduce until it is a nappe, thick enough to coat a back of a spoon without moving. Make sure to season with salt and pepper to taste.

Once the sauce is thick, turn off the heat and whisk in the dijon mustard until it is creamy.

STEP 6.

Slice the chicken and serve with the dijon cream sauce. Top with parsley and enjoy!

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