Gluten Free Chicken Schnitzel

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A crispy, golden gluten-free chicken schnitzel served with a fresh, crunchy slaw, light, flavour-packed, and perfect for an easy, feel-good meal.

Ingredients

For the Chicken

• 2 large chicken breasts (about 500g), halved horizontally
• 1 cup multigrain corn thins, crushed into fine crumbs (use a food processor or bash in a bag)
• 2 tbsp grated parmesan
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 tbsp cornflour
• 1 egg, lightly beaten
• 1 tbsp extra virgin olive oil, plus extra for cooking
• Sea salt and pepper

For the Slaw

• ¼ small red cabbage, finely shredded
• 1 medium carrot, julienned or grated
• 1 small green apple, thinly sliced
• 2 tbsp pumpkin seeds or sunflower seeds, toasted
• Handful of fresh herbs (mint, parsley or coriander all work well)

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper

Method

1. Preheat oven to 200°C (fan 180°C). Line a tray for the schnitzels.
2. Using a meat hammer, bash out the chicken breasts to make schnitzels.
3. Mix crushed multigrain corn thins, parmesan, paprika, garlic powder, salt and pepper in a shallow bowl. Place the cornflour in another bowl, and beat the egg with a tbsp of extra virgin olive oil in a third bowl.
4. Dip chicken in the cornflour, then in the beaten egg, then press into the crumb mixture until well coated. Lay on a tray lined with baking paper.
5. Spray or drizzle lightly with extra virgin olive oil and bake for 15-20 minutes, turning once, until golden and cooked through (Alternatively, heat a generous amount of extra virgin olive oil in a large non-stick pan and cook for 3-4 minutes per side until crisp and golden).
6. Meanwhile, make the slaw. Toss cabbage, carrot, apple, herbs and seeds in a bowl. Whisk dressing ingredients together, pour over, and toss through just before serving.
7. Plate each schnitzel with a generous handful of slaw.Optional extras: a spoonful of Greek yoghurt mixed with lemon zest and Dijon mustard as a light “mayo”.