Gluten-Free Polish Chicken Schnitzel with Creamy Mushroom Sauce and Garlic Herb Spaetzle

Allergens

Eggs, Milk

Ingredients

• 6 chicken breasts, boneless and skinless
• 1 1/2 cups gluten
• free breadcrumbs
• 4 large eggs
• 1 cup milk
• 8 oz white mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup fresh parsley, chopped
• 1/2 cup basil, chopped
• 1/4 cup chives, chopped
• 2 cups gluten
• free spaetzle mix
• Salt and pepper, to taste
• Oil for frying

Instructions

1. In a shallow dish, combine the breadcrumbs with salt and pepper.
2. In another shallow dish, whisk together eggs and milk.
3. Pound each chicken breast between two sheets of plastic wrap until 1/4 inch thick.
4. Dip each chicken cutlet into the egg mixture, then coat with breadcrumbs.
5. Heat oil in a large skillet over medium heat. Fry the schnitzel until golden brown and cooked through, about 3 4 minutes per side. Remove from pan and keep warm.
6. In another skillet, sauté mushrooms and garlic until tender. Stir in heavy cream and simmer until slightly thickened.
7. Prepare spaetzle according to package instructions. Toss with parsley, basil, and chives. Season with salt and pepper.
8. Serve the schnitzel alongside the mushroom sauce and spaetzle.

Chef’s Insight

For added flavor, consider marinating the chicken breasts in a mixture of garlic, herbs, and lemon juice before breading and frying.

Notes

If using store-bought gluten-free spaetzle mix, follow the package instructions for preparation.