Gluten-free chicken schnitzel with Broccoli & Sprout Salad
July 23, 20192 min read
Combine corn chips, rice flakes, parmesan and fresh parsley to make the ultimate gluten-free chicken schnitzel crumb.
100g gluten-free corn chips
1 cup (100g) rice flakes
1/3 cup (25g) finely grated parmesan
2 tablespoons flat-leaf parsley, coarsely chopped
4 x 180g Chicken Breast Fillets
1 Free Range Egg, lightly whisked
1/4 cup (60ml) milk
1/2 cup (65g) gluten-free plain flour
1/3 cup (80ml) olive oil
BROCCOLI AND SPROUT SALAD INGREDIENTS
250g Brussels sprouts, trimmed, halved
1 large head broccoli, cut into small florets
1 tablespoon pine nuts
1 tablespoon pepitas
1 tablespoon sunflower kernels
1/2 avocado, roughly chopped
1/4 cup apple cider vinegar
2 tablespoons macadamia oil
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
Place the corn chips and rice flakes in a food processor and process until fine crumbs form. Combine the crumbs with the parmesan and parsley in a medium shallow bowl
Place a chicken fillet between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to 2cm thickness. Repeat with the remaining chicken.
Whisk the egg and milk in a medium bowl until well combined. Place the flour on a plate and season. Coat each piece of chicken in flour and shake off excess. Dip in the egg mixture, then in the crumb mixture to coat. Place on a plate and cover with plastic wrap. Place in the fridge for 15 mins to set.
Heat half the oil in a large frying pan over medium heat. Cook half the chicken for 3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and chicken.
Or if you prefer to oven bake your schnitzels, bake for 30 minutes or until chicken is browned and cooked through.
Meanwhile, make Broccoli and sprout salad: Cook Brussels sprouts in a large saucepan of boiling water for 2 minutes or until just starting to turn bright green. Transfer to a large bowl of iced water. Repeat with broccoli.
Heat a small frying pan over medium-high heat. Cook pine nuts, pepitas and sunfower seeds for 3 to 4 minutes or until toasted. Drain sprouts and broccoli. Transfer to a large bowl. Add avocado and pine nut mixture. Whisk vinegar, oil, mustard and dill in a jug. Season with salt and pepper. Drizzle over salad. Toss gently to combine.
Thickly slice chicken. Serve with salad and lemon wedges.