Monday, October 8, 2012

Allergy free chicken schnitzel and mash recipe

  • 1-2 cups cornflake crumbs or fresh breadcrumbs from allergy free plain bread
  • ¼ cup finely chopped chives or spring onions
  • ¼ cup Orgran all purpose flour
  • Salt and pepper to taste
  • 2 tsp Orgran No Egg whisked with 80mls water until thick
  • 1 tbsp goat’s milk
  • 4 chicken minute steaks or 2 chicken breasts sliced into thin halves
  • Up to 1 cup olive oil, for shallow frying
Mashed potato
  • 3-4 medium desiree potatoes, peeled, quartered
  • Up to ⅓ cup goat’s milk, warmed
  • 50g Nuttlex
  • Salt and pepper to taste
Salad vegetable side
  • Select salad leaves and vegetables
  • Salad dressing (optional)

  • Create a salad vegetable side on each serving dish and set the dishes aside.
  • Place the potatoes in a large saucepan.
  • Cover with water.
  • Add a pinch of salt.
  • Bring to the boil over high heat.
  • Reduce the heat to medium.
  • Cook, uncovered, for 15 minutes or until tender.
  • Combine the cornflake crumbs and chives or spring onions on a large plate.
  • Place the flour on another large plate and season the flour with salt and pepper.
  • Whisk the No Egg mixture and goat’s milk together in a shallow dish.
  • Coau\][=-89wt one piece of chicken in the flour, shaking off excess.
  • Dip the chicken in the No Egg mixture.
  • Coat the chicken in the breadcrumb mixture.
  • Place on a plate.
  • Repeat with the remaining chicken pieces.
  • If needed, top up the No Egg, flour or crumbs as you go.
  • Heat one-two centimetres of olive oil in a wok or frying pan over medium-high heat. 
  • Cook the chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through.
  • If needed, top up the oil between batches.
  • Transfer the chicken to a plate covered with a paper towel to drain and cover to keep warm.
  • Drain the potatoes and then return them to the pan.
  • Using a potato masher, roughly mash the potato. 
  • Quickly add the goat’s milk and Nuttlex and mash until smooth.
  • Season with salt and pepper.
  • Serve the potato mash with chicken schnitzel and a salad vegetable side.

  • I’ve tried to write the instructions in order of when you’ll need to do any particular thing but when cooking this may vary a bit as the mash and schnitzel need to be prepared simultaneously.

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