Gluten Free Mushroom and Chicken Schnitzel

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Gluten Free Mushroom and Chicken Schnitzel Recipe

For a delicious twist on a classic, this gluten-free chicken schnitzel is coated in a flavorful mixture of gluten-free breadcrumbs, Parmesan cheese, and spices and topped with sautéed mushrooms.

Ingredients

• 2 cloves garlic, minced
• 4 chicken breasts (boneless and skinless)
• 1/4 tsp black pepper
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 1 teaspoon onion powder
• 1/2 cup grated parmesan cheese
• 1 cup gluten-free breadcrumbs
• 1/2 tsp salt
• 1/2 teaspoon dried oregano
• sliced mushrooms, 8 oz
• 1 teaspoon paprika
• 1/4 cup olive oil

Time Needed

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Using parchment paper, line a baking sheet.
• Pound the chicken breasts until they are an even thickness.
• Combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, oregano, salt, and black pepper in a shallow dish.
• Beat the eggs in a separate shallow dish.
• Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture, pressing it into the chicken to ensure it adheres.
• In a large skillet over medium-high heat, heat the olive oil.
• Cook until the chicken breasts are browned on both sides, about 3-4 minutes per side.
• Place the chicken breasts on the prepared baking sheet and bake for 15-20 minutes, or until cooked through.
• While the chicken is baking, cook the sliced mushrooms and minced garlic in the same skillet until tender, about 5-7 minutes.
• Serve the chicken with the mushrooms sautéed on top.

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