These are so popular, I could only take this fleeting photo before they were all eaten!
I use fresh gluten free breadcrumbs that I make myself with GF bread rolls, I never cut off crusts as the dark crumbs help to give you a darker colour and the bread is so expensive I can’t handle any waste!
This recipe makes 12 schnitzel, you can freeze them uncooked, layered between baking parchment to save them sticking. Cooked leftovers are a treat the next day in a gluten free wrap with salad.
3 large chicken breasts, cut into four chunks
180g gluten free fresh breadcrumbs
2 eggs, beaten
1 tablespoon smoked paprika
1/4 teaspoon cayenne
4 teaspoons dried mixed herbs
2 teaspoons onion powder
1 teaspoon garlic powder
Zest of one lime
salt and pepper
oil to fry
Line your chopping board with baking parchment, place a piece of chicken on top, cover with another piece of baking parchment and whack it with the flat side of a meat tenderiser until thinner than 0.5mm. Repeat with the remaining chicken.
In a large bowl, combine the breadcrumbs, paprika, cayenne, herbs, onion powder, garlic powder, lime zest, salt and pepper, mix well.
Dip the chicken into the beaten eggs and then into the breadcrumbs. Set aside and repeat until all of the chicken is done.
Heat a frying pan with the oil and shallow fry the chicken in batches.
Serve hot with a wedge of lime.