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Gluten-free chicken schnitzel with salsa

  • 0:25 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 eggs, lightly beaten
  • 1 cup Casalare 100% white rice crumbs
  • 2 large chicken breast fillets, halved lengthways
  • vegetable oil, for shallow-frying
  • 2 corn cobs, husks and silk removed, halved
  • 1 medium avocado, chopped
  • 300g jar gluten-free chunky tomato mild salsa dip


  • 1
    Place eggs and rice crumbs in 2 separate shallow dishes. Dip 1 piece of chicken in egg mixture. Coat in rice crumbs. Place on a plate. Repeat with remaining chicken, egg and rice crumbs. Cover. Refrigerate for 10 minutes.
  • 2
    Bring a large saucepan of water to the boil over high heat. Add corn. Cook for 6 to 8 minutes or until tender. Drain. Cover to keep warm.
  • 3
    Meanwhile, pour enough oil into a large, non-stick frying pan to cover the base. Heat over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through. Drain on a plate lined with paper towel.
  • 4
    Place avocado and salsa in a bowl. Season with salt and pepper. Toss gently to combine. Serve chicken with corn cobs and avocado salsa.

Source: taste.com.au


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