Here’s an experiment I made as a treat for my girlfriend, who is intolerant of both gluten and dairy.
It’s based on a gluten-free chicken schnitzel I found over on mioviva.com, and although mine didn’t turn out as brown, it wasn’t bad for a first attempt!
400-500g pork – trimmed of fat and sliced or pressed into fillets no more than 1 cm thick (mine was pre-cut as schnitzel)
1/2 cup gluten-free flour
2 free-range eggs
A splash of soy milk
1 cup of rice crumbs
Olive oil or coconut oil, for frying – I used coconut oil.
4 servings (8-9 small schnitzels)
- Place gluten-free flour onto a dinner plate, the eggs & soy milk into a large bowl (whisked lightly together) and the rice crumbs onto another dinner plate.
- Line these up on your bench in this order: meat, gluten-free flour, egg/milk mixture and rice crumbs, plus an empty plate at the end.
- Use a fork to place a fillet of pork into the flour.
- Make sure it is well covered and use another fork to place the floured fillet into the egg mixture, coat it well.
- Finally, place fillet into the crumbs, make sure it is completely covered and move it onto the empty plate.
- Continue until all fillets have been coated in this way, topping up the flour, egg or crumbs if necessary.
- Heat oil in a large non-stick fry pan on medium-high. You will need enough oil to just cover the bottom of the pan.
- Place crumbed chicken fillets over the base of the pan and fry until brown & golden (about 8 min) flip and repeat on other side (about 5-8 min).
- Place on to a paper towel to absorb excess oil and cover to retain heat. Using another paper towel, wipe excess oil from the pan and repeat the process until all chicken is done.
- Season as desired and serve with your favourite sides. Mine was served with mashed potato, broccoli and carrots!