BAKED CHICKEN SCHNITZEL WITH HERBED YOGHURT SLAW

Everyone loves chicken schnitzel. This is our gluten-free version.

Prep:
15 minutes
Cook:
20 minutes
Serves:
4

Ingredients

For the chicken

2 eggs, beaten well

½ cup Ceres Organics jasmine rice flakes

½ cup Ceres Organics quinoa flakes

4 skinless 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

Method

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