Chicken Schnitzel with Harvest Charoset (Gluten Free) (Edit recipe)

An autumnal twist on a classic schnitzel made totally gluten free. The addition of my Harvest Charoset adds a bright finish to this crispy, delicious plate!

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	715
Fat:	48 g
Carbohydrates:	32 g
Protein:	30 g
Cholesterol:	70 g
Sodium:	780 mg
Fiber:	7 g
Sugars:	4 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

Harvest Charoset

1 Gala Apple, finely diced
.25 cup Almonds, chopped
1 Lemon, zest and juice
1 Tbsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
1 Tbsp Honey
1 Tbsp Mint Leaves
1 Tbsp fresh Basil
.5 tsp Kosher Salt

Chicken Schnitzel

1 lb Chicken Breast

Dredging Bowl 1

.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
.5 tsp Kosher Salt

Dredging Bowl 2

Dredging Bowl 3

.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
.75 cup Almond Flour, (Bob's Red Mill)
1 Tbsp Sesame Seeds
.5 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
.5 tsp Black Pepper

Cooking

0.5 cup Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by finely dicing the apples and chopping the almonds.
In a bowl, make the vinaigrette by combining the mustard, vinegar, honey, lemon zest and juice, and salt.
Whisk until a homogenous pale yellow.
Add the apples, almonds, and herbs and lightly toss together.
Reserve and chill in the fridge until ready to serve.
The vinaigrette will also slow down the apples oxidation process.
Carefully butterfly the chicken breast and then portion in two.
Using a meat tenderizer (or even a pan) with some saran wrap, pound the chicken breast out until about ¼” thick, or less.
Reserve and let come to room temperature if it’s not already there.
Prep three dredging bowls according to the recipe list.
Whisk all the ingredients in their individual bowls, seasoning additionally to your taste.
Allow dredged chicken to rest a few minutes before frying.
In a skillet, preheat the oil.
Carefully place the chicken and cook 2-3 minutes per side until crispy and golden brown.
For plating, place the chicken at the center and generously top with the harvest charoset.

Notes

This recipe has a play on a traditional charoset, a combination of apples and nuts Jewish people eat on Passover. I was inspired by that texture and wanted to turn it on its head for a cozy fall fish.