Ingredients
Equipment
Method
Instructions:
- Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness. This ensures even cooking and tenderness.
- In three shallow bowls, set up your breading station. In the first bowl, beat the two large eggs until well combined. In the second bowl, mix the almond meal, za'atar spice blend, paprika, sesame seeds, salt, and pepper. The third bowl will remain empty for now.
- Take a piece of the pounded chicken and dip it into the egg mixture, allowing the excess to drip off. Then, transfer it to the almond meal mixture, pressing down gently to ensure it sticks. Place the breaded chicken on a plate and repeat with the remaining pieces.
- In a large skillet, heat about 1/4 inch of oil over medium heat. You’ll know it’s ready when a drop of water sizzles upon contact.
- Carefully add the breaded chicken to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to flip them gently.
- Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil. While still hot, sprinkle with parsley flakes, dried crushed mint, and additional sesame seeds for an extra touch of flavor.
- Serve your Gluten Free Chicken Schnitzel hot with fresh lemon wedges on the side. Squeeze the lemon juice over the schnitzel just before eating for a burst of brightness that complements the savory flavors beautifully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain crispiness.
- For freezing, wrap individual schnitzels in plastic wrap and place them in a freezer-safe bag for up to 2 months.