Chicken · Gluten-Free

Chicken Schnitzel with Lemon and Capers (g/f)


Sometimes there are nights when you want something a little more…classic. Chicken schnitzel is my go-to recipe for something classic. But often my friends will tell me that it’s a horrible, plain, boring sort of thing. For my friends with allergies the gluten in the crumbs and the flour is also a serious problem, so they tend to avoid it. But I tell you, this was one experiment in chicken schnitzel that delighted, and it was gluten-free.

It all started with a nice family sort of day. I studied through the morning, did a few chores to help around the house, and then I went out to lunch/shop with my parents. We picked up the necessary ingredients, and discovered that the butcher would indeed slice the breast fillets for us. Not only that, he had actually sliced some of the much larger, juicer fillets for us! We didn’t even realise until we started to flour them that we had mega schnitzels. It was a pleasant surprise.

We all worked together to get this meal on the table, and it was really satisfying. I was flouring and egging, dad was crumbing, and mum was washing up to make sure there was no mess building up. Then I did the potatoes while dad did the schnitzels in the pan next to while and mum made her amazing salads, and then I made the sauce. Finally, after the final step of the lemon and caper sauce, we all sat down and enjoyed an amazing, gluten-free, delicious schnitzel meal. Ten out of ten, that’s what I give this day!

Chicken Schnitzel with Lemon and Capers

Adapted from Australian GoodFood: 200+ Quick Dinners

Serves: 4, Prep: 15 mins, Cook: 20-25 mins (with several people working together)


  • 500g baby potatoes, quartered
  • 2 chicken breast fillets, sliced in half lengthways (approx. 800g altogether)
  • ¼ cup g/f plain flour
  • 1 x 300g Kellog’s gluten-free cornflake crumbs (or your preferred equivalent)
  • 2 eggs, lightly beaten
  • At least 7 tsp of butter
  • Olive oil, to cook
  • 1 lemon, thinly sliced
  • 2 tsp baby capers, rinsed and drained
  • Salad of choice, to serve


  1. Cook the potatoes in a saucepan of boiling water for about 8-10 mins, or until tender, then drain and set aside.
  2. Meanwhile, put the flour in a large plastic bag, beat the eggs, pour a nice layer of crumbs over a flat plate and take out your chicken. Put each piece in one at a time, and shake them around thoroughly to make sure they’re coated.
  3. NOTE: Do ask your butcher or meat-seller to slice the fillets for you if you don’t want to spend time slicing and pounding the meat yourself. All you want is for the fillets to be cut in half in order to then get four, flatter and thinner fillet pieces.
  4. Once the fillets have been covered in flour, place them one at a time in the bowl with the beaten eggs and coat them. Then put them flat on the crumbs. Sprinkle more crumbs on top of them and press them down lightly. Turn the fillets over and cover with crumbs wherever you see uncovered spots.
  5. NOTE: It’s easier to have one person egging and one person crumbing, as otherwise your hands soon become like schnitzels as the crumbs build up on you.
  6. Place them on a tray or a plate and set them aside.
  7. Heat one tsp of butter and some oil in a frying pan, and put in the potato quarters. The aim is to brown the cut sides, the flat sides, and to let them crisp up.
  8. NOTE: It’s easier to have one person watching the potatoes while you go on with the schnitzels and salads, etc. Y you don’t need to turn them constantly but it’s better to have someone making sure they don’t burn either.
  9. Let one side of the potatoes brown and then put the other side down, and remove them once both sides are browned and crispy.
  10. Meanwhile, in another pan, put in another tsp of butter and a tsp of oil and put in at least two schnitzels. If you can only do one at a time, that’s fine too. Just remember to add another tsp or so of butter and maybe a dash more oil after you’ve cooked the first two.
  11. Remove the schnitzels from the pan and sit on a plate covered in paper towels.
  12. Put the remaining butter into the schnitzel pan, and once it’s foaming add the lemon and capers. Shake the pan gently every now and again, and stir the lemon and capers around gently, until the sauce combines and thickens a little.
  13.  Put at least two slices of lemon on each schnitzel, and spread out the capers amongst each portion. Then serve with the potatoes, and any salad you might have made.

12 thoughts on “Chicken Schnitzel with Lemon and Capers (g/f)

  1. Great recipe! Chicken schnitzel is far from boring, it has to be one of my all time favorites (along with just about everything else!). Love the fact that you’ve made this gluten free too 🙂


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