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accomplishment - Karen's Musings
Random Rambling
I just made gluten-free, egg-free schnitzel. And it's BETTER than normal schnitzel!


(now off to do some boring gluten-laden, egg-laden schnitzel)
18 comments or Leave a comment
kressel From: kressel Date: March 3rd, 2006 03:58 am (UTC) (Link)

Nu? May I have the recipe?
estherchaya From: estherchaya Date: March 3rd, 2006 04:17 am (UTC) (Link)
yes. to the extent that I'm capable... for something like this I sort of fake it, but here's what I did:

I used gluten free corn tortilla crumbs (honestly, this probably wasn't much different than toasted cornmeal and probably a lot more expensive). The corn tortilla crumbs really aren't all that tasty so they need to be doctored with salt, pepper, garlic powder, whatever random spices are in your cabinet. Mix them all up so that the corn has a little more flavor.

Take boneless, skinless chicken breasts (you can either buy them that way, or debone/deskin breasts yourself, which is much cheaper than buying them already done that way). Pound them thin and even (I remove the tenders from the breasts and do them separately, because otherwise, they're difficult to pound thin and even).

Dip the pounded chicken breasts in rice milk (or water if you don't have rice milk... soy milk would also work, but I also have a person with a soy allergy coming on Shabbos). Then coat the dipped chicken breasts in the tortilla crumbs/cornmeal.

(I normally would have dipped the chicken in flour, then eggs, then seasoned breadcrumbs, but I had someone who can't have wheat, eggs, or soy coming)

Heat about a quarter inch of oil in a large pan. When the oil is hot,but not smoking, place the chicken in the pan and pan fry until golden on both sides (if your chicken thin enough it won't take long to cook and it should cook fairly evenly). You'll have to cook them in batches as you won't be able to fit all your chicken in the pan at once. Also, you may need to change to fresh oil after a few batches, or the crumbs that have escaped from the chicken start to get reallly burnt and yucky, which leaves a funny taste on the chicken.

Drain on paper towels.

kressel From: kressel Date: March 3rd, 2006 04:20 am (UTC) (Link)


I've never done the pounding thing, not even with regular schnitzel which my kids love but my husband shouldn't eat. But I'm sure it helps because the way I make them, they don't always get quite cooked through.
estherchaya From: estherchaya Date: March 3rd, 2006 04:27 am (UTC) (Link)
pounding them does a couple things.. it gives you more surface area, and it helps your chicken cook more quickly and more evenly. Schnitzel is traditionally pounded thin.

Also, your husband could probably have it if you baked it (which I don't think would have tasted very good with my gluten free version because the frying really made them taste better). Just prepare the chicken like you would if you were going to fry it, but then put it in the oven to cook. Still tasty, but much healthier.
arosoff From: arosoff Date: March 3rd, 2006 04:29 am (UTC) (Link)
If I'm using the thicker breasts, I put them in a Pyrex dish and bake them at 350 till they're cooked through. The thick ones never cook through on their own in the frying pan. They're slightly less crispy this way but still good--it's how my mother always made schnitzel.

I was always told not to pound chicken because the fibres are more delicate than veal, but some butchers sell the thin ones already done--they slice them through horizontally which is hard to do at home.
estherchaya From: estherchaya Date: March 3rd, 2006 04:39 am (UTC) (Link)
You were told correctly about not pounding chicken. You have to be very gentle with your pounding or it rips.

But the fact of the matter is that not a lot of kosher butchers will sell you an alternative, so if you're frying schnitzel, you must pound it, at least marginally to give it a uniform thickness that will cook with relative ease.
kressel From: kressel Date: March 3rd, 2006 04:40 am (UTC) (Link)

At the risk of sounding like an idiot, what do you pound it with? Do you get a special mallet at a cookware store?
estherchaya From: estherchaya Date: March 3rd, 2006 04:51 am (UTC) (Link)
yeah, I have a mallet (meat tenderizer). It's spiky on one side and flat on the other. Use the flat side. Don't use something like a regular hammer, because the head is too small. You're pound holes into your chicen that way.

I know some peope who pound the chicken with their rolling pins. If you do that, and your rolling pin is wooden, cover it with plastic first because you don't want raw chicken on the wood.
kressel From: kressel Date: March 3rd, 2006 04:54 am (UTC) (Link)

Thanks. That rolling pin idea sounds perfect!
estherchaya From: estherchaya Date: March 3rd, 2006 05:07 am (UTC) (Link)
Perfect in the short term, perhaps, but in the long run, it's a rather unwieldy solution and the mallets aren't expensive. I got mine in the grocery store for probably less than $5.
malkin From: malkin Date: March 3rd, 2006 10:28 am (UTC) (Link)
You need a little video-game level-up music for that! Doot-doo-doo!
estherchaya From: estherchaya Date: March 5th, 2006 12:01 am (UTC) (Link)
Tee hee. I didn't even look at who left that comment before I knew who had!
yeishlitikvah From: yeishlitikvah Date: March 3rd, 2006 08:26 pm (UTC) (Link)
i've missed reading your shabbos menu posts

keep posting the menus!!!!

that sounds like a cool recipe i might just try it sometimes since we don't keep eggs in the house
estherchaya From: estherchaya Date: March 5th, 2006 12:04 am (UTC) (Link)
Oh my. I guess I have been remiss in posting my shabbos menus. I'll have to remedy that. Last week's menu was terrific and I've already forgotten what it was except that it included a mushroom tart which was incredible.

This week we didn't have anyone over for dinner, but we had a dozen for lunch (8 adults, 5 kids, 4 infants) today. I'll have to post today's menu because it was mighty good. :)

It's funny, because I really post the menus for my own benefit, but when i don't post them other people notice. I can't for the life of me figure out why anyone would want to read them!
yarbiedoll From: yarbiedoll Date: March 4th, 2006 04:25 pm (UTC) (Link)
I've never done schnitzel with anything other than veal. I'll have to change things up and try it with chicken. Thanks for the inspiration. :)
estherchaya From: estherchaya Date: March 5th, 2006 12:05 am (UTC) (Link)
Heh. Yeah, the chicken is far more delicate, so you have to be careful when pounding it thin, but it's pretty yummy.
mrn613 From: mrn613 Date: March 5th, 2006 12:44 am (UTC) (Link)

shnitzel technique

I like to put mine in a gallon ziplock bag and squeez the air out before sealing. Then you can pound and pound them and all the guck stays neatly inside.
estherchaya From: estherchaya Date: March 5th, 2006 05:01 am (UTC) (Link)

Re: shnitzel technique

I do the same thing, but it doesn't keep the chicken from being delicate... the chicken can (and does) still tear if you're not careful about it. I've gotten fairly good at applying the right kind of pressure, but it took a long time to figure it out.
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