Food for the (Gluten Intolerant) Soul

Ingredients (Serves 4):

• 4 boneless, skinless chicken breasts (about 150 g each)

• 1 cup (120 g) all-purpose flour or cornflour

• 2 large eggs

• 1 ½ cups (150 g) breadcrumbs or gluten free breadcrumbs(panko for katsu, regular or seasoned for schnitzel)

• Oil for deep frying

Instructions:

1. Prepare the Chicken:

• Place each chicken breast between two sheets of parchment paper or plastic wrap.

• Pound gently with a meat mallet or rolling pin to an even thickness (about 1 cm / ½ inch).

2. Set Up the Breading Station:

• Bowl 1: flour or cornflour

• Bowl 2: Beat the eggs lightly

• Bowl 3: Combine the breadcrumbs with any additional seasonings (paprika or garlic powder for schnitzel, plain panko for katsu).

3. Bread the Chicken:

• Dredge each chicken breast in the flour, ensuring an even coating. Shake off excess.

• Dip into the beaten egg, coating thoroughly.

• Press into the breadcrumb mixture, ensuring all sides are evenly coated.

4. Fry the Chicken:

• Heat the oil for deep frying in a pot over medium-high heat. Oil should reach 175°C

• Fry the chicken breasts for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature: 75°C)

• Transfer to a wire rack to drain excess oil.

5. Serve:

• Season with additional salt

• Serve hot with your preferred side dish and sauce.

Customizations:

Chicken Schnitzel:

• Use seasoned breadcrumbs with garlic powder and paprika.

• Serve with lemon wedges and a side of potato salad or mashed potatoes.

Chicken Katsu:

• Use panko breadcrumbs for extra crispiness.

• Serve with Japanese curry or a side of shredded cabbage and katsu sauce.

Classic Breaded Chicken Breasts:

• Use plain or seasoned breadcrumbs.

• Pair with a simple green salad or pasta.

Enjoy crispy, juicy chicken, perfect for any meal style!