Tag Archives: mixed herbs

Cajun Chicken Schnitzel

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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.

Ingredients

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

Method

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.

Baked Chicken Nuggets

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These are cracking, even if I do say so myself!

Crispy baked gluten free nuggets at their best, happily munched on by the boys for years with no one realising that they are gluten free.

Gluten free bread is very expensive here so I tend to buy up big when it is on special! Due to the cost, I don’t bother removing crusts and in fact the nuggets in the photo used GF bread rolls, crusts and all!

Leftovers freeze well or the boys get them in their lunch boxes as a wee treat.

Serves 8.

Ingredients

1.2kg chicken breast, boned and skin off

3 eggs, beaten

240g gluten free breadcrumbs

225g freshly grated Parmesan

freshly ground pepper

a little salt

3 tablespoons mixed herbs

Method

Preheat the oven to 180degrees Centigrade.

Line four baking sheets with baking parchment.

Combine the breadcrumbs, parmesan, pepper, salt and herbs in a large bowl.

Beat the eggs in another bowl.

Slice the chicken into thin, 0.5cm thickness pieces and then depending on the size of the breasts, half the slices, especially if your cooking for younger children, less waste!

Using only one hand, because you know the phone will ring if you get both hands dirty, take a piece of chicken, dip into the egg and then coat with the breadcrumb mix.

Place on the prepared baking sheet and repeat with the remaining chicken.

Bake for 15 minutes and then turn and bake for a further 5-8 minutes until the coating is crispy.