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Gluten-free chicken schnitzel with salsa
Gluten-free chicken schnitzel with salsa
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Crispy white rice-crusted chicken breast fillets.
Ingredients:
  • 2 eggs, lightly beaten
  • 250.00 ml 100% white rice crumbs
  • 2 large chicken breast fillets, halved lengthways
  • vegetable oil, for shallow-frying
  • 2 corn cobs, husks and silk removed, halved
  • 1 medium avocado, chopped
  • 300g jar gluten-free chunky tomato mild salsa dip
Instructions:
  • Prepare a breading station by positioning eggs and rice crumbs in two separate shallow dishes. Dip each piece of chicken in the egg mixture, then coat it thoroughly with the rice crumbs. Arrange the breaded chicken pieces neatly on a plate. Once all the chicken pieces are coated, cover the plate and refrigerate for 10 minutes before cooking.
  • Bring a large saucepan of boiling water to high heat. Add corn and cook for 6-8 minutes until tender. Drain and cover to keep warm.
  • Pour oil in a large non-stick frying pan to cover the base and heat over medium-high heat. Cook chicken in batches for 3 to 4 minutes on each side until golden and cooked through. Drain on a plate lined with paper towel.
  • Combine avocado and salsa in a bowl, season with salt and pepper, gently toss to mix. Serve with chicken and corn cobs.

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