So ya know how all these gluten free recipes always look too good to be true? I often wonder if the photos are deceptively made with stuff we aren't aware of to make it look so normal and enticing. Well these are the "REAL MACCOY"! I like to make a huge batch of these to save time and have ready shnitzel anytime to throw into a wrap or salad without any hassle. They can be eaten several ways. On a caesar salad. Topped with tomato sauce and cheese. Added to a regular or lettuce wrap with some fancy mustard and roasted peppers. you could top them with feta cheese and wilted spinach. I would even go as far as topping them with Apricot jam and Brie cheese mmmm!
Unfortunately I don't measure things when I cook. It kinda comes naturally to me. I guess from the years of cooking I've developed an eye for it. With practice, so can you.
So here is my loose recipe:
I used about 2 lbs of chicken breast butterflied (Aprox 4 lg breasts try to make sure your chicken is all pretty even in width so it will all cook in about the same time), 5 eggs whisked, about 2 cups of BLANCHED almond flour. To the flour I added salt, black pepper, paprika,Onion powder, garlic powder, dried parsley and dried oregano. I dipped the chicken pieces into the egg first, then into the flour mixture, shook it off and placed it on a cooling rack on a cookie sheet (I find that if I cook it directly on the cookie sheet the bottom side gets mushy. This allows the heat to circulate around the chicken and make it crispy on both sides). I baked them on the middle rack at 375 for about 20 minutes. This really turned out heavenly!! I hope you'll try it!
