I stayed in and had a quiet night last night.....so I cooked us a yummy dinner! GLUTEN FREE CHICKEN SCHNITZEL (oven baked NOT fried) 2 large chicken breasts about 1/3 cup natural yogurt 1 1/2 cups gluten free cornflakes 1/2 cup ground almonds 1 tbs chopped fresh parsley (or 2 tsp dried) 1/2 cup grated fresh parmesan salt and pepper oil of choice 1. Slice chicken breast in half. pound chicken until it is an even thickness all over. I then cut them in half so I had about 8 pieces of chicken. 2. Coat chicken generously with the yogurt and put aside. 3. Put the corn flakes and almonds in a bag. Bash or roll until they are a fine crumb. Put into a large shallow dish and add the parsley, cheese and salt and pepper. 4. Coat each chicken piece with the crumb mixture. Press crumbs firmly down onto the chicken. Put on a plate and refrigerate until needed (refrigeration also helps the crumbs to stick). 5. Line a large tray with grease proof paper (I used foil and they slightly stuck). Spray or rub your chosen oil onto the greaseproof paper and place chicken. 6. Cook for about 30 minutes in a preheated oven 180C. (or until browned and cooked through). I turned mine over in the the last 10 minutes. ENJOY! They truly are yummy and crispy and I didnt even notice that it wasnt coated in real breadcrumbs. I put them all onto a big wooden board with corn, salad and sweet potato wedges coated in smoked paprika. This recipe serves 2 (although we had a couple of chicken pieces left (great as leftovers for lunch!). I also turned some of them into Chicken Parmigianas. Once cooked, layer a slice of ham, tomato sauce (any jar pasta sauce works) and top with grated cheese). Put under the grill until cheese has melted. I felt like I was back in Australia again, especially since I served them with pineapple rings!
Posted on: Sun, 12 Oct 2014 10:44:45 +0000
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