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Monday, 6 October 2014

Chicken Schnitzel with the Perfect Gluten-Free Crumb (SCD, Paleo, Gluten-Free, Dairy-Free)


  • Very similar to classic schnitzel crumb - but it's everything-free!
  • Made parmigiana style in the photo but you can do whatever
  • Makes enough crumb for app. 6 schnitzels (depending on the size)

1 cup almond meal
1.5 tablespoons olive oil
1 egg, beaten
1 teaspoon dried herb (I like thyme or rosemary)
Salt and pepper
3 chicken breasts
2 tablespoon oil (for cooking)

-Preheat oven to 200C/392F and line a baking tray with baking paper
-Mix almond meal, olive oil and HALF the beaten egg in a small bowl
-Pour onto baking paper and use your hands to press it down to about 1/4 inch thickness
-Bake for 15 minutes
-While it bakes, carefully slice your chicken breasts in half lengthwise so you end up with two very thin fillets (like you're butterflying it, but cut all the way through)
-Remove bread from the oven, break into pieces and pulse in the food processor with dried herbs, salt and pepper until crumb-like
-Pour onto a dinner plate
-Pour other half of egg into a bowl
-Put all fillets in the bowl with the egg and flop them around until they're evenly coated
-One by one, press fillets into the plate of crumb, evenly coating both sides
-Heat cooking oil in a frying pan over medium-high heat
-When it's hot, place crumbed fillets into pan and cook for app. 6 minutes on each side
-Pat with paper towel to absorb any excess oil and serve however you like!

Note: If you want to serve them parmigiana-style like the photo, top with SCD-safe Napoli sauce, SCD-safe prosciutto (most real Italian brands are just pork and salt) and cheese. Stick in the oven for 8 minutes or until the cheese is all melty.

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