Oven-Baked Parmesan Schnitzel – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the Parmesan, paprika, oregano, salt and black pepper.

To assemble

1. 4
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 6
   Arrange in a baking pan, drizzle a little oil over the top and bake 25–30 minutes, without flipping, until the coating turns golden and the chicken is cooked.

   Baking panOven

   💡In the oven the coating browns only where there's oil: drizzle or spray oil over the whole surface, and bake on parchment paper, not in a crowded pan.
4. 7
   Serve hot with lemon and a green salad.