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Gluten-free schnitzel with sprout salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Healthy gluten-free schnitzel with sprouts, veggies, and fresh herbs – a delicious and speedy twist on a classic dish.
Ingredients:
  • 4 gluten-free chicken schnitzel (see notes)
  • 2 Lebanese cucumbers, seeded, julienned
  • 1 large green capsicum, thinly sliced
  • 227g can sliced water chestnuts, rinsed, drained, halved
  • 250.00 ml bean sprouts, trimmed
  • 80g snow pea sprouts, trimmed, halved
  • 82.50 ml small fresh mint leaves
  • 40.00 ml shredded fresh Thai basil leaves
  • 42.00 gm gluten-free soy sauce
  • 56.88 gm olive oil
  • 600.00 gm steamed white rice, to serve
  • Whole-egg mayonnaise & gluten-free soy sauce, to serve
Instructions:
  • In a large frying pan over medium heat, heat 2 tablespoons of oil. Cook schnitzels for 3-4 minutes on each side until golden and fully cooked. Then, slice schnitzels into thick strips.
  • Combine cucumber, capsicum, chestnuts, onion, sprouts, mint, and basil in a medium bowl. Drizzle with sauce and remaining oil, then gently toss to mix everything together.
  • Plate the salad and rice. Top with the schnitzel and drizzle with mayonnaise and extra soy sauce before serving.

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