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.

Gluten-free chicken schnitzel. Place the corn chips and rice flakes in a food processor and process until fine crumbs form. Combine the crumbs with the finely grated parmesan and flat-leaf parsley in a medium shallow bowl. Place a chicken fillet between two pieces of plastic wrap.

Use a meat mallet or rolling pin to gently pound the chicken until 2cm thick Repeat with the remaining pieces of chicken. Crack and whisk the egg and milk together in a medium bowl until well combined. Place the flour on a separate shallow plate and season. Coat each piece of chicken in flour. 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 lemon and a side salad. 

Gluten-free chicken schnitzel with salad leaves
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Serves

4

Prep

15m

Note: + 15 mins setting time

Cooking

15m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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

Gluten-free

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.