A recipe that starts with a hammer

Another favorite family recipe is Chicken Schnitzel. I have to make some adjustments to my recipes for allergies, but this is how I make mine, and it’s really tasty! Chicken Schnitzel is actually pretty easy to make.


Chicken breasts, flattened to 1/4 inch with a meat tenderizer

Dish one:

Flour (I use a gluten-free blend)


Dish two:

Four eggs, whisked together

2 tbsp mustard powder (this replaces regular mustard that most recipes call for)


Dish three

Bread crumbs (I use gluten-free)

2 tbsp nutritional yeast



Dredge the chicken in the flour mixture until coated, then through the egg mixture until coated again, and then into the bread crumbs until it is fully coated again.

Fry in 1/4 inch of oil at medium heat until the chicken is golden brown. About 3 minutes on each side.

Serve hot from the pan with salad and mashed potatoes.

We absolutely love it! Now, I’m always on the search for a way to improve my chicken schnitzel, so if you have any secrets of your own, I’d be happy to hear them!

While you’re here, maybe you’ll also check out my books. Maybe you’ll find something you like!

Happy reading!

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