Gluten Free Chicken Schnitzel

Serves 4

Time 55 minutes

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

Preheat oven to 200°C (fan 180°C). Line a tray for the schnitzels.

Mix crushed 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.

Using a meat hammer, bash out the chicken breasts to make schnitzels. Dip in the cornflour, then in beaten egg, and press into the crumb mixture until well coated.

Lay on a tray lined with baking paper.

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).

Meanwhile, make the slaw. Toss cabbage, carrot, apple, herb and seeds in a bowl. Whisk dressing ingredients together, pour over, and toss through just before serving.

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”.