Gluten-Free German Chicken Schnitzel with Creamy Mushroom Sauce & Crispy Potato Rosti
Discover this easy and delicious gluten-free German Chicken Schnitzel with Creamy Mushroom Sauce & Crispy Potato Rosti recipe, perfect for a family dinner or special occasion. Savor the mouthwatering aroma and flavorful combination of tender chicken, rich sauce, and crispy potato rosti, all while enjoying an elegant presentation that will impress your guests.
Allergens
Egg, Dairy, Gluten-Free
Ingredients
- 6 large boneless, skinless chicken breasts
- 2 cups gluten
- free breadcrumbs
- 1 cup all
- purpose gluten
- free flour
- 3 large eggs
- 3 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cups heavy cream
- Salt and pepper to taste
- 4 medium russet potatoes, peeled and grated
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Prepare the chicken schnitzel by pounding each chicken breast between two sheets of plastic wrap until about 1/4 inch thick. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes one with gluten free flour, another with beaten eggs, and the third with gluten free breadcrumbs.
- Dredge each chicken breast in the flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. Add two to three schnitzels at a time, cooking until golden brown on both sides and cooked through, about 3 4 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining schnitzels.
- In the same skillet, add sliced mushrooms and cook until softened and slightly browned, about 4 5 minutes. Add chopped onion and continue cooking for another 2 minutes.
- Pour in heavy cream and bring to a simmer, seasoning with salt and pepper to taste. Let simmer gently while preparing potato rosti.
- In a separate large skillet, melt butter over medium heat. Add grated potatoes and garlic powder, stirring to coat well. Cook, pressing down occasionally, until golden brown and crispy on both sides, about 8 10 minutes.
- Serve chicken schnitzel atop potato rosti, generously ladle mushroom cream sauce over the top, and garnish with fresh parsley.
Chef’s Insight
Ensure each piece of chicken is evenly coated in breading to achieve optimal crispiness and flavor.
Notes
For a lower carb option, use cauliflower rice instead of potato rosti.