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Gluten-free Chicken Schnitzel

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Gluten-free Chicken Schnitzel


30 mins


45 mins





Gluten-free Chicken Schnitzel


  • 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 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


  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
  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.
  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.
  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.