Chicken Schnitzels and Chicken Parma
gluten, egg, nut free
These snitzels are a fantastic alternative to your usual bread crumb ones, so if you're avoiding gluten then they're for you. I don't use an egg wash either as my skin doesn't like me to have too many eggs, instead I dip the fillets into a milk wash and this acts like the glue for the corn and pepita crumb. They're great as is with homemade pesto or with sauerkraut, kimchi, salad and sweet potato chips (as pictured above) or as a parmigiana where you make a simple tomato passata and serve on top of the fillets with some goats cheese or tasty cheese and place under the grill to melt..
I usually make lots so they can be taken to school by my kiddies for their lunches. They either go in a sandwich (with GF bread) or just loose with some cut up cucumber and carrot sticks.
What you need....
Place your fillets in between two pieces of baking paper on a heavy chopping board, using a mallet, bash the fillets to your desired thickness and set aside.
Grind down corn chips and pepitas in your food processor to form your crumbing mix.
Put your milk wash, corn chip crumbs and arrowroot in 3 separate shallow dishes dipping.
Begin your crumbing process by dipping in arrowroot first, then milk then your crumbs.
Place crumbed fillets on baking tray and place in fridge until needed. It's good to give them some resting time in the fridge, it helps the mixture stick.
You can either fry them or bake them in the oven at 180 for half an hour.
YUMMY!!!
gluten, egg, nut free
These snitzels are a fantastic alternative to your usual bread crumb ones, so if you're avoiding gluten then they're for you. I don't use an egg wash either as my skin doesn't like me to have too many eggs, instead I dip the fillets into a milk wash and this acts like the glue for the corn and pepita crumb. They're great as is with homemade pesto or with sauerkraut, kimchi, salad and sweet potato chips (as pictured above) or as a parmigiana where you make a simple tomato passata and serve on top of the fillets with some goats cheese or tasty cheese and place under the grill to melt..
I usually make lots so they can be taken to school by my kiddies for their lunches. They either go in a sandwich (with GF bread) or just loose with some cut up cucumber and carrot sticks.
What you need....
- 1 kg Chicken Fillets ( I use thigh because they stay more moist, but by all means use breast if you prefer)
- 250gm Corn Chips - preferably organic.
- 1/2 cup pepitas
- 1 cup arrowroot or tapioca flour
- 1 cup milk of choice, I use either rice or almond
Place your fillets in between two pieces of baking paper on a heavy chopping board, using a mallet, bash the fillets to your desired thickness and set aside.
Grind down corn chips and pepitas in your food processor to form your crumbing mix.
Put your milk wash, corn chip crumbs and arrowroot in 3 separate shallow dishes dipping.
Begin your crumbing process by dipping in arrowroot first, then milk then your crumbs.
Place crumbed fillets on baking tray and place in fridge until needed. It's good to give them some resting time in the fridge, it helps the mixture stick.
You can either fry them or bake them in the oven at 180 for half an hour.
YUMMY!!!