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Gluten-free schnitzel with sprout salad

  • 0:20 Prep
  • 0:15 Cook
  • Makes 4


  • 4 gluten-free chicken schnitzel (see notes)
  • 2 Lebanese cucumbers, seeded, julienned
  • 1 large green capsicum, thinly sliced
  • 227g can sliced water chestnuts, rinsed, drained, halved
  • 3 green onions, thinly sliced
  • 1 cup bean sprouts, trimmed
  • 80g snow pea sprouts, trimmed, halved
  • 1/3 cup small fresh mint leaves
  • 2 tablespoons shredded fresh Thai basil leaves
  • 2 tablespoons gluten-free soy sauce
  • 1/4 cup olive oil
  • 3 cups steamed white rice, to serve
  • Whole-egg mayonnaise & gluten-free soy sauce, to serve


  • 1
    Heat 2 tablespoons oil in a large frying pan over medium heat. Cook schnitzels, turning, for 3-4 minutes each side or until golden and cooked through. Cut schnitzels into thick strips.
  • 2
    Meanwhile, place cucumber, capsicum, chestnuts, onion, sprouts, mint, basil, sauce and remaining oil in a medium bowl. Toss gently to combine.
  • 3
    Divide salad and rice among serving plates. Arrange schnitzel over salad and serve with mayonnaise and extra soy sauce.

Source: taste.com.au


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