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Gluten Free Pesach Chicken Shnitzel

Gluten Free Pesach Chicken Schnitzel

Everyone loves Chicken Schnitzel. What is not to love about breaded fried chicken? When my wife came home from the Pesach Shopping with two types of Kosher for Passover coating, I decided it was time to try them.
This is not a sponsored post, so I can be honest. I had a Panko coating and a Crumbs coating, both from Lieber's. The size of the can vs. the number of ounces in the can is deceiving. The Panko can has 7 ounces, while the Crumbs had a bit more than that.
Also, the Crumbs coating, coated and stuck to the chicken much better while being cooked.
So, if you are looking for a gluten-free coating substitute, I really liked the Lieber's Crumbs Coating just not the size of the canister.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 non stick frying frying pan
  • 1 spatula
  • 1 set of measuring spoons
  • 2 bowls
  • 2 glasses for cracking eggs
  • paper towel
  • container to for the chicken once cooked and blotted

Ingredients
  

  • 2 canisters Lieber's Crumb Coating I used Lieber's which was available at Osher Ad in Israel but you can use the brand of your choice.
  • 1.25 kilos (2.75 lbs) Pressed Chiken Breast In Israel they sell Chicken Schnitzel at the butcher
  • 4 large eggs 2 eggs per canister
  • 2 tsp onion powder 2 tsp per canister
  • 2 tsp garlic powder 2 tsp per canister
  • ½ tsp salt ¼ tsp per canister
  • ¼ tsp black pepper ⅛ tsp per canister
  • 8 tbl ketchup 4 table spoons per canister
  • avocado oil used for frying -- you can use the oil of your choice

Instructions
 

  • In a bowl, mix the canister of crumbs with the garlic powder, onion powder, salt, and pepper
  • Crack the eggs and mix the eggs with the ketchup in a second bowl
  • Dip the chicken in the egg and ketchup mixture
  • Dredge the chicken in the coating mix
  • Place chicken in a hot frying pan on a medium to low heat. I find less oil worked better than more oil.
  • Cook chicken until done. I cooked the chicken for three minutes, then flipped it and cooked it for another three minutes, and repeated the process a second time so as not to burn the chicken and so it cooked all the way through. Please note that times vary. Thinner pieces cook faster than thicker pieces. The ideal internal temperature for chicken to be cooked to is 165 ℉ or 74 ℃
  • Place on paper towel to remove excess oil
  • Serve and enjoy