Wednesday, February 3, 2010
Cornmeal Crusted Chicken Schnitzel
This recipe is adapted from Canadian Living. It's tough craving chicken strips while trying to avoid wheat and gluten... Until I found Glutino Gluten Free Bread Crumbs. Hallelujah! Then I read the ingredients: Milled corn, evaporated cane sugar and sea salt. What? I just paid how much for jazzed up corn meal?! If you don't have or can't find gluten free breadcrumbs, corn meal and a pinch of sea salt works just the same.
2 boneless, skinless chicken breasts
2 tbsp gluten free all purpose flour
1/8 tsp pepper
1/2 tsp seasoning salt
1/3 cup gluten free bread crumbs
1/4 cup fresh parsley, chopped fine
1 cup sliced mushrooms
1 tbsp oil
1 clove of garlic, minced
1/4 cup chicken stock
splash lemon juice
2 tsp corn starch mixed with a bit of water
1. Pre-heat oven to 375 degrees F. and lightly grease a baking sheet.
2. Between sheets of waxed paper, using meat mallet, pound chicken to 1/4-inch thickness.
3. In shallow dish, mix together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, combine bread crumbs with half of the parsley.
4. Dip chicken into flour mixture to coat both sides. Dip into egg mixture, letting excess drip off. Dip into bread crumb mixture, patting to coat evenly. (Use Michael Smith's tip of using one hand for the wet bath and one hand for the dry bath. Save you from breading yourself.)
5. Place prepared chicken on greased baking sheet and put the sheet into the hot oven. Bake for 10-15 minutes, until appropriate internal temperature is reached and the crust is crispy and just turning golden brown.
6. While chicken is cooking, saute mushrooms with olive oil in a sauce pan. Cook until golden. Remove from heat and wait until chicken is cooked.
7. Once chicken is cooked through and the crust is crispy and browned, remove from baking sheet onto a plate and cover with foil. If there are any brown bits on the baking sheet, add a tablespoon or two of broth and scrape up the bits with a spatula. Add the drippings to the mushrooms. Add the garlic, remaining broth and lemon juice. Bring to a boil over medium heat.
8. In small bowl combine corn starch a few teaspoons of warm water. Stir into sauce and cook until sauce thickens into a gravy. Season well with salt and pepper.
9. Serve over chicken and garnish with remaining parsley.
I served my Schnitzel with sauteed beet greens and roasted red potatoes!