Chicken Schnitzel

This Chicken Schnitzel with mushroom gravy is wunderbar! Tender and juicy chicken cutlets fried to crispy perfection, ready in just 30 minutes.

📝 Ingredients

• 4 boneless skinless chicken breasts (or tenderloins)
• 2 eggs
• 1/3 cup almond flour
• 1/2 cup gluten free bread crumbs
• 2 Tablespoon extra virgin olive oil
• 12 oz 340 g white mushrooms, sliced
• 2 Tablespoon butter
• 1/4 cup white wine
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 1/2 cup half and half ((or coconut cream))
• salt and pepper to taste
• parsley for garnish

👨‍🍳 Instructions

1. 1Pound each boneless chicken breasts to about 1/4 inch thickness. Season generously with salt and pepper on both sides.
2. 2Place the almond flour, the whisked eggs and the gluten-free bread crumbs in 3 separate flat dishes.
3. 3Heat the olive oil in a large skillet over medium high heat. Dredge each chicken breast in almond flour, tapping off any excess flour, then dip each one in the bowl with the eggs, and then coat well with breadcrumbs.
4. 4Saute first two chicken breasts for about 3 minutes on each side until they are golden brown. Remove the Schnitzels from the skillet and cover with a foil to keep warm while you prepare the rest of the Schnitzels.
5. 5--- White Wine Mushroom Sauce ---
6. 6Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.
7. 7Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.
8. 8When mushrooms are cooked to your liking, add wine and half & half and cook sauce for about 6 minutes until it reduces a bit and thickens. It will thicken more when it cools.
9. 9Garnish with parsley and serve hot.