Chicken Schnitzel with Caraway Cabbage
Crisp, golden chicken sits beside tender cabbage cooked with sweet browned onion and caraway, with lemon for a fresh finish.
Fits Celiac, Hashimoto's, Pregnancy and 8 more diets
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Ingredients
- 180 g boneless skinless chicken thigh, butterflied and lightly pounded
- 200 g green cabbage, thinly sliced
- 35 g gluten-free breadcrumbs
- 1 egg, beaten
- 20 g gluten-free rice flour
- ½ tsp caraway seeds, lightly crushed
- ½ yellow onion, thinly sliced
- 2 tbsp olive oil
- 0.35 tsp salt
- ¼ lemon, cut into wedges
Method
- Salt the chicken, then coat in rice flour, egg, and breadcrumbs.

- Heat oil; fry chicken until crisp and golden, turning once.

- Cook chicken to 165°F; transfer to a plate and keep warm.

- Soften onion in the pan, then add cabbage and caraway.

- Cook until cabbage is tender with browned edges; serve with lemon.8 min timer

Why it works
- Celiac disease: Gluten-free breadcrumbs and rice flour make the crisp schnitzel coating without wheat.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.



