BAKED CHICKEN SCHNITZEL WITH HERBED YOGHURT SLAW
Everyone loves chicken schnitz, so try our gluten-free version.
Preheat oven to 200C.
Lay the rice flakes onto a plate and the quinoa flakes onto a second one. Season the egg well with salt and pepper and place in third plate.
Roll the chicken in the rice flakes first then into the egg and finally into the quinoa flakes. Place on a lined oven tray and cook for 20 mins or until crispy and cooked through.
While the chicken is cooking, shave the cabbage finely using a mandolin or very sharp knife.
Combine the cabbage in a large bowl with the yoghurt, lime juice and mint. Season well and mix to combine.
When chicken is ready, serve with the slaw.
For the chicken
2 eggs, beaten well
½ cup Ceres Organics jasmine rice flakes
½ cup Ceres Organics quinoa flakes
4 skinless Freedom Farms chicken breast fillets, butterflied and flattened out
For the slaw
1 small white cabbage
100 grams plain thick yoghurt (dairy-free coconut yogurt can be used too)
Zest and juice of 1 lime
1 bunch mint, finely chopped