Iris's Chicken Schnitzel Surprise

Lalush by Iris

Jul 4, 2020

Published On

A versatile chicken schnitzel recipe that you will absolutely love! It is stuffed with either mashed potatoes, spinach, or mushrooms and can be made gluten-free too.

Iris’s Tip

Ingredients

6 chicken breasts

2 eggs

1/2 cup of flour/gluten-free flour

1-2 cups of bread crumbs/Gluten-free Panko

1/4 cup of sesame seeds

1 Tablespoon of mustard

Season with salt, pepper, paprika, and a little chicken seasoning mix

Oil for frying or oil spray for baking

Sweet potato filling:

Boil sweet potato (about half a sweet potato is enough for one schnitzel); peel, mash and season with salt and pepper.

Potato filling:

Boil potatoe (about half a potato is enough for one schnitzel); peel, mash and season with salt and pepper.

Spinach filling:

Chop an onion and fry until golden; add the spinach (fresh or frozen) and continue to fry. Season with salt and pepper.

Mushroom filling:

Chop the onion and fry until golden; add the mushrooms and continue to fry. Season with salt and pepper and a pinch of nutmeg.

Directions

1. Prepare the desired filling.

2. Prepare 3 bowls: one with flour, another with mustard, eggs and seasoning, and another with bread crumbs and sesame seeds.

3. Butterfly the chicken breasts.

4. Scoop 1-2 tablespoons of the desired filling in the middle of the chicken breast (not too much) and close. If there is any concern that the filling will seep out in the frying, you can stitch the chicken breast with a wooden toothpick.

5. Carefully coat the stuffed chicken breast: first with flour, then in the egg mixture. Finally, coat with the crumbs and sesame seeds.

6. Now you can decide whether you want to fry, bake in an Air Fryer, or bake in the oven.

For frying: deep fry.

For baking in the oven: spray the stuffed chicken breast with oil spray and place on a sheet pan lined with parchment paper. Bake in a 350 Fahrenheit or 180 Celcius preheated oven for 30 minutes.