The challenge of creating a gluten-free schnitzel rests not only with pounding the cutlets (pork, veal, chicken and turkey) paper thin (between 1/8- to 1/4-inch thick), then dipping it in egg and then flour and breadcrumbs but, the final test, frying it quickly to what makes a schnitzel a schnitzel: crisp on the outside and tender and juicy on the inside.
Well I have tried all the gluten-free breading mixtures available and all the gluten-free breadcrumbs and none produced a crisp schnitzel. Then I remembered my recipe in Cooking for Your Gluten Free Teen for Crispy Fish or Chicken (page 120) using beaten whole eggs and semi-crushed crispy rice cereal. It was a smash hit with family and company. The recipe called for baking the coated cutlets, which cut down a bit on the final fat, cholesterol and calories of schnitzel.
So when creating this recipe for schnitzel I substituted liquid egg product for the beaten eggs, and sautéed the schnitzel in a 50-50 mix of butter and canola oil.
When pounding the cutlets I found that using parchment paper top and bottom is best because it doesn’t tear.
And allowing the “breaded” cutlets to air-dry for at least one hour is an essential step to final crispness.
- 1/2 (8 ounces) of a 16-ounce carton refrigerated, pasteurized liquid egg product
- 2 tablespoons spicy brown mustard
- 8 boneless, skinless chicken thighs, trimmed of excess fat and pounded between parchment paper sheets to between 1/4 to 1/8- inch thick
- 1 (12-ounce) box gluten-free crispy rice cereal, as needed
- Unsalted butter, as needed
- Canola oil, as needed
- In a large shallow bowl, whisk together liquid egg product and mustard. Dip each pounded chicken cutlet in the mixture coating each side well.
- In a very large, very shallow bowl add 3 cups of rice cereal. Using both hands, crush half the cereal into finer, smaller particles, so the texture is varied.
- Dredge each egg-coated cutler in the cereal, turning and pressing down on each side until the cutler is well coated.
- Place on one of two half sheet pans, each fitted with a rack, both sprayed with nonstick cooking spray.
- Repeat with each cutlet, adding more cereal to the bowl as needed and crushing half as before. Place each thigh on the rack. Repeat until all chicken thighs are coated. Let cutlets rest uncovered for 1 to 2 hours before cooking.
- Preheat oven to 225ºF.
- When ready to cook, heat a 10- to 12-inch nonstick skillet over medium heat, adding 2 tablespoons of butter and 2 tablespoons of canola oil. When skillet and oil are hot, add 1 or 2 cutlets without crowding. Cook for 3 to 4 minutes on one side, until nicely browned, then turn and cook 3 minutes on the second side, until browned. Add more butter and oil as needed.
- Transfer cooked cutlets to the sheet pans with racks and place in the preheated oven. Repeat until all cutlets are cooked and transferred to racks in the oven.
Powered by Facebook Comments