Crispy gluten free chicken schnitzel with lemon potatoes
Thin chicken breast in a golden gluten free crumb with lemony potatoes and a green salad.
- Time40 min
- LevelMedium
- Costabout £1.98 a head
Ingredients
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Method
- 1
Boil the potatoes for 12 minutes until tender, then drain.
12 min - 2
Slice each chicken breast in half horizontally and flatten with a rolling pin until about 1 cm thick.
- 3
Put the flour on one plate, the egg on a second and the breadcrumbs mixed with the paprika and salt on a third. Coat each piece in that order.
- 4
Heat the oil in a large frying pan and fry the chicken for 3 to 4 minutes each side until deep golden and cooked through.
8 min - 5
Toss the hot potatoes with the lemon zest, juice and chives.
- 6
Serve the schnitzel with the potatoes and salad leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.