Double batch of this being prepared for dinner tonight … leftovers will be used on wraps and in a salad for lunch tomorrow :-) If you like the flavour of Coconut Oil you should try cooking this Schnitzel in it … it is pretty amazing! cutoutthecrap.au/chicken-schnitzel-from-cut-out-the-crap/ chicken schnitzel from cookbook “Cut out the Crap” 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 oil for pan frying Using a 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. Serves 4 Tips and Ideas – I preheat my oven to 140oC and place the cooked chicken schnitzel in the oven to keep warm, whilst the rest are cooking. This chicken is beautiful the next day sliced cold for lunch with salad. Make sure your rice crackers are additive free
Posted on: Fri, 10 Oct 2014 05:10:01 +0000