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 (standard version) or cornflour (gluten-free version)

• 2 large eggs

• 1 ½ cups (150 g) regular breadcrumbs (standard version) or gluten-free breadcrumbs (gluten-free version; use gluten-free panko for katsu)

• 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: use all-purpose flour for the standard version, or cornflour for the gluten-free version.

• Bowl 2: Beat the eggs lightly

• Bowl 3: use regular breadcrumbs for the standard version, or gluten-free breadcrumbs for the gluten-free version. Add seasonings (paprika or garlic powder for schnitzel; 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!

For a gluten-free version, use cornflour and gluten-free breadcrumbs. For the standard version, use all-purpose flour and regular breadcrumbs.

Recipe reference and US measures

US equivalents and estimates below are retained from the existing recipe.

Chicken Schnitzel (Gluten-Free Option)

Servings: 4

Crispy chicken breasts, with a clearly labelled gluten-free coating option.

Ingredients

• 4 boneless, skinless chicken breasts (about 150 g each)
• For gluten-free: 1 cup (120 g) cornflour and 1½ cups (150 g) gluten-free breadcrumbs
• For standard version: 1 cup (120 g) all-purpose flour and 1½ cups (150 g) regular breadcrumbs
• 2 large eggs
• Oil for deep frying

Method

1. Place chicken breasts between parchment or plastic wrap and pound to an even thickness (about 1 cm).
2. Set out the selected flour, beaten eggs, and the matching breadcrumbs in separate bowls. Keep the gluten-free ingredients together for the gluten-free version.
3. Coat each breast in flour, dip in egg, then press into breadcrumbs.
4. Heat frying oil to 175°C. Fry 3–4 minutes per side until golden and fully cooked (75°C internal temperature). Drain on a wire rack.
5. Season with salt and serve hot with sides and sauce.