Gluten free chicken schnitzel

A new twist on one of our most loved family favourites: chicken schnitzels are on the menu pretty much most weeks, and not only because the kids love them, they’re easily one of my favourite foods of all time. Over the years I’ve tweaked them in different ways, but I was recently forced to come up with a gluten free version that tasted every bit as good as the tried and true recipe we all know and love. A few simple swaps later and honestly, these are even better than any regular old breadcrumbed schnitty. I dare say this yummy gluten free version is here to stay.


What you need

  • chicken tenderloins or breast fillets, sliced into escalopes
  • salt and pepper
  • 1 cup cornflour
  • 2 to 3 eggs, lightly beaten
  • 1 cup milk or milk substitute
  • 1 to 2 tbsp dried mixed or Italian herbs
  • 2 cups quinoa flakes
  • 1 small pack of dukkah {I used pistachio}
  • oil for shallow frying

What to do

  • Season the chicken with a little salt. Spread the cornflour out on some baking paper or a plate, combine the eggs, milk, and herbs with some pepper in a mixing bowl, and combine the quinoa flakes, dukkah and a little bit of the dried herbs in a large shallow bowl or plate.
  • Dip the chicken pieces firstly in the cornflour, shaking or patting off the excess. Next dip in the egg wash, allowing any excess egg to drip off before dipping into the quinoa coating. Make sure to coat the chicken in the quinoa mix really well, pressing them on firmly, then gently shake off any excess.
  • Heat some oil in a fry pan, and shallow fry on a medium high heat until golden and cooked through. Alternatively you could oven bake the chicken fillets, but trust me that they’re way crunchier and yummier fried.


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