Ingredients
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3 chicken breasts (can buy prepared flattened 'shnitzelled' chicken breast pieces if you choose)
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1/2 cup fine rice flour or 1/2 cup other gluten-free flour
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2 eggs, lightly beaten
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1 cup gluten-free breadcrumbs (I use Orgran brand rice crumbs)
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1/2 cup parmesan cheese, finely grated
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1 teaspoon smokey paprika or 1 teaspoon paprika
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4 teaspoons dried parsley
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cooking oil, for pan frying
Instructions
- Slice chicken breasts in halves, lengthways, to make 2 thin chicken breast pieces from each.
- Roll with a rolling pin or use a mallet to gentley flatten to quite thin chicken schnitzels.Cut schnitzels to desired size or strips, or leave large if desired.
- Coat chicken in rice flour or other gluten free flour and set aside.
- In a bowl, lightly whisk eggs or prepare egg replacers.
- In another bowl mix all remaining ingredients thoroughly.
- Dip chicken schnitzels into the egg. Coat thoroughly and allow any excess to drain. Next dip into crumb mix and set aside. I like to pat the crumbs on after coating. Continue until all chicken is coated in the crumb mixture.
- Heat some cooking oil in a pan and cook chicken approx 5 minutes each side. The chicken should be golden and cooked thru.
- Serve with your choices of sauce or lemon juice if desired.