Gluten-Free Chicken Schnitzel

I'm in my German era. This allergy-friendly twist on a German classic has become my go-to meal prep dish.

INGREDIENTS

[Makes 4]

4 Chicken ‘schnitzel-cut’ fillets

(This is widely available in Germany, but you may have to buy chicken breasts and fillet them yourself, if you can’t find this cut at your grocer.)

1-2 Tbsp coconut oil

2 Eggs

1/4 Cup plant milk

1-2 Tbsp garlic powder

1-2 Tbsp paprika

1-2 Tbsp nutritional yeast

Salt + pepper

1/4 Cup psyllium husk

1/2-1 Cup buckwheat or rice flour (any flour with a neutral taste will do)

Salt + pepper

METHOD

1. Preheat oven to 200°C / 400°F.

2. In a shallow bowl, whisk the eggs and milk, as well as some salt and pepper.

3. In a separate shallow bowl, combine garlic powder, paprika, nutritional yeast, psyllium husk, flour, and a pinch of salt and pepper.

4. Dip chicken in the egg bath, then dunk it into the seasoned flour. Repeat the process for a thicker batter.

5. Allow the chicken to rest in the flour, while you heat the coconut oil in an oven-proof skillet/pan.

6. Once the oil is heated, transfer the chicken to the skillet and fry on each side for 2 minutes.

7. Then place the skillet into the oven and bake for 3-4 minutes, until the chicken is cooked and the crust is golden brown.

8. Serve with a salad and lemon wedges.

Enjoy!

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