Wednesday, January 30, 2013

Oven Baked Breaded Chicken Cutlets/Shnitzel, Egg Free, Gluten Free

 photo 100_6291_zps7103993f.jpgI like chicken shnitzel/breaded chicken cutlets.
The standard way of making it is dipping the raw chicken cutlets in egg, then dipping them in bread crumbs, and then frying them in oil.
Being off gluten for some time already, I've simply made my chicken shnitzels with gluten free bread crumbs made from gluten free bread that came out less than perfect, often mixed with ground sunflower seeds.
But now that I'm trying to avoid eggs as well, it makes things slightly more complicated.
And on top of everything else, sometimes you want to make shnitzel but don't have the energy to fry a few at a time on the stove top...

This past Friday, I wanted to make shnitzel and was in a bit of a rush. I didn't either have gluten free breadcrumbs or leftover bread with which to make it.
I ended up making really delicious shnitzel that was gluten free, egg free, and oven baked.

To make the coating, I took some homemade cereal (hopefully I'll post the recipe for that soon) and ground it up in the food processor, in lieu of corn flake crumbs. I mixed that with some whole grain gluten free flour mix, some ground flax seed, sesame seeds, and ground pumpkin seeds.

In place of egg, I mixed homemade ketchup, mustard, and a little little bit of gluten free soy sauce, but just the tiniest little drop of soy sauce. You want it to be thick.

Dip the cutlet in the ketchup/mustard/soy mixture, then into the breading mixture. The ketchup should make the breading stick to the chicken pieces.

Place the breaded cutlets down on an oiled, lined baking sheet. When all the pieces are coated in crumbs, place the tray in the oven, preheated to 400 degrees, and cook until solidified. Don't flip over or you'll lose a lot of the coating.

The same exact thing can be done with egg instead of the ketchup mixture, or with the egg mixed into that mixture.

The shnitzel was a big hit. Tasted awesome.

You should try something similar some time. Its worth a try.

Have you ever used something in place of egg when making shnitzels? What did you use?
Do you usually make shnitzels in the oven or on the stovetop?

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