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Gluten-free chicken schnitzel
Gluten-free chicken schnitzel
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Create a delicious gluten-free chicken schnitzel crumb by mixing corn chips, rice flakes, parmesan, and fresh parsley for a crispy and flavorful coating.
Ingredients:
  • 100g gluten-free corn chips
  • 100g rice flakes
  • 25g parmesan
  • 40.00 ml flat-leaf parsley, coarsely chopped
  • 4 x 180g RSPCA Approved Chicken Breast Fillets
  • 1 Free Range Egg, lightly whisked
  • 60ml milk
  • 65g plain flour
  • 80ml olive oil
Instructions:
  • In a food processor, blend the corn chips and rice flakes until they form fine crumbs. Mix these crumbs with the parmesan and parsley in a shallow bowl.
  • Sandwich each chicken fillet between plastic wrap and delicately pound with a meat mallet or rolling pin until flattened to a 2cm thickness. Repeat for all chicken fillets.
  • In a medium bowl, combine the whisked egg and milk. Season the flour on a plate. Coat each chicken piece in flour, then dip into the egg mixture followed by the crumb mixture. Place coated chicken on a plate and cover with plastic wrap. Chill in the fridge for 15 minutes to set.
  • In a large frying pan over medium heat, heat half of the oil. Cook the chicken for 3 minutes on each side until golden brown and cooked through. Drain on a plate lined with paper towel. Repeat with the remaining oil and chicken.

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