From ‘Cut out the Crap’
Gluten Free, Dairy Free & Preservative Free recipe book!
- 3 single chicken breast fillets
- 1 bunch fresh chives – finely chopped
- 1 x 100g packet plain rice crackers
- 1 egg
- 1 cup rice milk
- 1 pinch sea salt
- 1 cup olive oil
Using a blender or food processor, process the whole packet of rice crackers until fine crumbs form.
In one bowl whisk the egg and rice milk.
In another bowl, add the rice cracker crumbs, chives and sea salt. Mix well.
Cut each chicken breast into quarters. Make one cut down the length to make it thinner, and one across to make it smaller.
Working with one piece of chicken at a time, dip it into the egg mixture, then into the crumb mixture. Press the chicken down into the crumb mixture, so a good coating is formed.
Set aside on a plate until ready to cook.
Heat the oil in a large frying pan.
Cook chicken schnitzel on a medium heat for 3-4 minutes either side, or until the chicken is thoroughly cooked and the outside is golden.
Serve immediately with fresh vegetables.