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Gluten-free Mexican chicken schnitzel
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Gluten-free schnitzels get a tasty twist with a flavorful Mexican-style corn tortilla coating.
Ingredients:
  • 1/2 x 230g packet gluten-free white corn tortilla strips
  • 62.50 ml tasty cheese, finely grated
  • 1 tsp Mexican chilli powder
  • 1 tsp dried oregano
  • 1 egg
  • 32.50 gm rice flour
  • 550g chicken schnitzel
  • Vegetable oil, for shallow-frying
Instructions:
  • Start by crushing the tortilla strips in a food processor until they form fine pieces. Then, transfer the crushed tortilla strips to a plate and mix in the cheese, chili powder, oregano, salt, and pepper. Stir everything together thoroughly until well combined.
  • In a shallow bowl, beat the egg. Spread rice flour on a plate. Coat schnitzels in flour, then dip in the egg, and finally coat in tortilla mixture. Transfer to a plate, cover, and refrigerate for 30 minutes.
  • Fill a deep frying pan with enough oil to come 5mm up the side of the pan. Heat over medium-high heat. Cook schnitzels in 2 batches for 5 minutes on each side until golden and cooked through. Drain on paper towel, cover to keep warm, and serve.

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