Pan-Fried Chicken Schnitzel
Pan-Fried Chicken Schnitzel:
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 600 g chicken breast, sliced into ¼ inch thick fillets and flattened with a meat mallet or pounder (optional)
- 1 cup of Grain Free Crumbing Mix
- ½ - 1 cup tapioca flour (pre-coating)
- Extra virgin olive oil or coconut oil for frying
- 2 eggs, whisked or alternatively ½ can of additive-free coconut milk (egg-free version)
- Fine sea salt to taste
Method:
- Arrange two plates on a bench. To one plate, add tapioca flour (1/2 cup at a time to minimise wastage) and to another, add Grain Free Crumbing Mix (1/2 cup at a time to minimise wastage).
- In a bowl, add whisked eggs or coconut milk (egg-free option).
- Begin by first coating chicken fillets in tapioca flour (pre-coating) and then proceed to dip chicken, one at a time, in egg wash, followed by Grain Free Crumbing Mix until evenly coated. Set aside.
- Repeat with remaining chicken.
- Preheat a large frying pan on medium setting (if using stainless steel, allow the pan to heat until non-stick - search Leidenfrost effect).
- Once the pan is hot enough, turn the heat down slightly. Add a drizzle of your oil of choice and rotate the pan until evenly coated.
- Add a few chicken fillets to the frying pan at a time and cook for a few minutes on each side. If the chicken is browning too quickly, adjust the heat and regularly alternate cooking the fillets on each side.
- Repeat with remaining chicken.
- Serve with your favourite salad and/or sauce.