Chicken Schnitzel with Harvest Charoset (Gluten Free)
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!
Ingredients
Harvest Charoset
- 111 Apple, Gala, finely diced
- .25 cup.25 cup.25 cup Almonds, chopped

- 111 Lemon, zest and juice

- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Honey

- 1 Tbsp1 Tbsp1 Tbsp Mint Leaves
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh

- .5 tsp.5 tsp.5 tsp Kosher Salt

Chicken Schnitzel
- 1 lb1 lb1 lb Chicken Breast

Dredging Bowl 1
- .25 cup.25 cup.25 cup Gluten-Free All Purpose Baking Flour - Bob's Red Mill
- .5 tsp.5 tsp.5 tsp Kosher Salt

Dredging Bowl 2
- 222 Eggs
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- .5 tsp.5 tsp.5 tsp Kosher Salt

Dredging Bowl 3
- .25 cup.25 cup.25 cup Gluten-Free All Purpose Baking Flour - Bob's Red Mill
- .75 cup.75 cup.75 cup Almond Flour, (Bob's Red Mill)

- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
- .5 tsp.5 tsp.5 tsp Kosher Salt

- 1 tsp1 tsp1 tsp Garlic Powder

- 1 tsp1 tsp1 tsp Onion Powder

- .5 tsp.5 tsp.5 tsp Black Pepper

Cooking
- 0.5 cup0.5 cup0.5 cup Avocado Oil
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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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 711 |
| Fat: | 50 g |
| Carbohydrates: | 32 g |
| Protein: | 31 g |
| Cholesterol: | 70 g |
| Sodium: | 780 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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