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Saturday, October 19, 2013

CHICKEN SCHNITZEL MY WAY


CHICKEN SCHNITZEL MY WAY
You start with 4 large chicken breasts.  If you like, you can pound them thin, however, I prefer to simply slice them in half longitudinally.  Slice them as if you were going to stuff them, but then keep on cutting until the two pieces separate.  This way you have chicken cutlets!  You can place a piece of plastic over them and pound them thinner, if you like, but I didn't think it was necessary for my chicken. This way of cooking chicken is incredibly flavorful.  You can serve it with your favorite sides.  My family loved this chicken recipe.  



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3/4 cup Gluten-Free Bake Mix 2, OR simply ground almonds/almond flour mixed (175 mL)
  with a bit of coconut flour 
1/2  cup grated Parmesan cheese, (60 mL)
  (not the fresh kind)
3/4  tsp salt (3 mL)
1/2  tsp Italian seasoning (see below in Helpful Hints) (2 mL)
1/tsp black pepper (1 mL)
3 eggs
1 tbsp water (15 mL)
4 large chicken breasts
Light-tasting olive oil, for frying
Garnishes:
Lemon wedges
Chopped parsley

In medium bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt, Italian seasoning and black pepper.  Mix well.  In another medium bowl, beat eggs and water together well with a fork. 

Remove any excess fat or tiny chips of bone from the chicken.  Slice the chicken breasts in half longitudinally.  Slice them as if you were going to stuff them, but then keep on cutting until the two pieces separate.

Dip each piece of chicken in egg wash and then spoon seasoned bake mix over chicken pieces. 

In two nonstick frying pans, place 3 pieces of prepared chicken.  Fry 5 minutes on medium heat on one side until golden brown underneath, flip carefully and fry another 4 to 6 minutes, lowering the temperature, if they are becoming too brown.  Check smaller pieces of chicken first.  Make sure there is no pink and that the chicken is white throughout.  Do not overcook or the chicken will no longer be tender.  You want the chicken to be moist and tender under the “breading.”  Serve with lemon wedges and sprinkle chicken with chopped parsley.

Helpful Hints:  Olive oil has not been taken into account in the nutritional analysis.Italian seasoning is a mixture of oregano, basil, marjoram, rosemary and thyme – mix in equal quantities to make your own version.

Yield:  6 servings
1 serving
224.8 calories
27.0 g protein
10.4 g fat
3.5 g net carbs

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