Gluten Free Oriental Style Schnitzel

Serves 4
Time 35 minutes


3 packets Fantastic Rice Crackers, processed to make crumbs
1 tbsp black sesame seeds
1 tbsp white sesame seeds
½ cup rice flour
1 tsp garlic powder
1 tsp curry powder
3 eggs
1 ½ tsp soy sauce
1 tsp white vinegar
2 chicken breasts, sliced through the middle to make 4 thin pieces.
Vegetable oil to shallow fry

½ red onion, thinly sliced
3cm piece fresh ginger, thinly sliced
1 long red chilli, sliced
1 tsp curry powder
150g swiss brown mushrooms, sliced
100g enoki mushrooms
150g sugar snap peas, sliced
2 tbsp extra virgin olive oil
1 tbsp soy sauce


In a bowl, combine crushed rice cracker crumbs and sesame seeds together.


In a separate bowl, mix the rice flour, garlic powder and curry powder together.


In another bowl, whisk the eggs with the soy sauce and vinegar until combined.


Dip the chicken first in the flour, then in egg, then coat in the crumbs mixture. Dip a second time in the eggs and crumbs to create a double coating.


Fry in hot oil for 4-5 minutes on each side or until golden brown. Allow to drain on paper towel, and season with a good pinch of salt.


Stir fry red onion, ginger, chilli, curry powder, mushrooms and sugar snap peas in a hot pan with olive oil and soy sauce for a few minutes until tender.


Serve schnitzels with the stir fried vegetables on the side.