300g organic free range chicken, I used tenderloins
1/2 cup quinoa flour
1/2 cup rice crumbs, 1/4 cup Yummee Gluten Free LSA, thyme leaves, lemon zest
Quinoa flour: put chicken into the flour to coat.
Add about 1 tablespoon water to the egg and beat lightly with a fork to mix. Dip chicken pieces into the egg mix.
Place chicken pieces into the crumb mix. Use your fingers to press the mix onto the chicken pieces. Turn the chicken and press the mix onto the other side. Make sure all the chicken is fully coated with the crumb mix as this will give a crunchy end result.
Ensure all the chicken is coated in the crumb mix.
Place chicken onto a plate and chill in the fridge for at least an hour or until needed.
1 Place a non stick pan on medium to high heat.
2 Pour olive oil into the pan, add enough oil to thinly coat the bottom of the pan.
3 When the oil is hot, test it by dropping some crumbs into the pan- if the crumbs sizzle, it’s hot enough, if not, heat a little longer. Add the chicken pieces. Cook until golden brown. Turn and cook the other side until it is also golden brown.
Fry until golden brown, turn and cook the other side.
Serve immediately with your choice of vegetables and salad. Always eat a wide variety at meal times. An easy way to make sure you are getting enough variety in your diet is just to add as many colourful foods as you can!
I served this schnitzel with roasted kifler potatoes; I washed them, cut them in half and put them on an oven tray with some olive oil. 15 mins before they were fully cooked I added some whole mushrooms to the tray then continued roasting them.
Add mushrooms to almost cooked potatoes.
I also served green beans with my delicious Yummee nut dressing. I posted the recipe awhile ago but I will add it to the blog as it is SO simple and SO good!
Garnish with lemon and mustard, extra herbs are good too.
Left over schnitzel is great in a salad or sandwich.