Gluten-free chicken schnitzel

This clever recipe uses corn chips and rice flakes to make gluten-free chicken schnitzel. Serve it with salad or any side of your choice.



Note: + 15 mins setting time



  • 100g gluten-free corn chips
  • 1 cup (100g) rice flakes
  • 1/3 cup (25g) finely grated parmesan
  • 2 tbs coarsely chopped flat-leaf parsley
  • 4 x 180g Coles Australian RSPCA Approved Chicken Breast Fillets
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/4 cup (60ml) milk
  • 1/2 cup (65g) gluten-free plain flour
  • 1/3 cup (80ml) olive oil



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.

Serve with mixed salad leaves and lemon wedges.

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.