Deze blog bevat affiliatelinks. Lees hier meer over wat affiliatelinks zijn en waarom ik ze gebruik.
Low FODMAP chicken schnitzels
My boyfriend is from Slovenia, from a village not so far from the border with Austria.
Slovenian cuisine in that region is quite similar to Austrian and one of my friend’s favorite dishes is homemade schnitzel.
It wasn’t until I started making this recipe for chicken parmesan that I realized that I had never made chicken schnitzels from scratch.
And since I knew that this would make my boyfriend very happy, this was a skill that I had to master.
Luckily making schnitzels from scratch is very easy! I made my own low FODMAP chicken schnitzels with breadcrumbs from spelt bread.
The ingredients of the low FODMAP chicken schnitzels
- Chicken breast: I used regular chicken breasts that I flattened with a rolling pin to make thin slices of chicken to make the schnitzels with.
- Breadcrumbs: I made this with leftover spelt bread. If you want to make the schnitzels gluten-free, you can also use gluten-free bread.
Schär’s Meisterbäcker breads, for example, are FODMAP-certified and suitable. - Gluten-free flour: I used Schär Mix It Universal. But you can also use another similar gluten-free flour mix.
- Eggs
- Seasonings: to make the low FODMAP chicken schnitzels even tastier, I also added fresh parsley, pepper, salt, and some parmesan cheese to the breadcrumbs.
You can also leave out the parmesan cheese, but I think this is a tasty addition to the schnitzels.
Low FODMAP chicken schnitzels
- Total Time: 40 min
- Servings: 4 1x
- Diet: Low Lactose
Description
A recipe to make your own low FODMAP chicken schnitzels. With breadcrumbs from spelt bread. Lactose-free and with a gluten-free option.
Ingredients
- 100 g (3.5 oz) gluten-free flour (I use Schär Mix It Universal)
- 2 eggs
- 100 g (3.5 oz) breadcrumbs (I made this from leftover spelt bread)*
- 1 handful of fresh parsley
- 40 g (1.4 oz) parmesan cheese
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 chicken breasts
- 2 tbsp olive oil
Instructions
- Take 3 shallow plates. Put the gluten-free flour in one plate and break two eggs in the other plate. Stir together.
- Divide the breadcrumbs over the third plate.
- Finely chop the parsley and stir it into the breadcrumbs together with the Parmesan cheese. Also, stir in the salt and pepper.
- Place the chicken breasts flat between two sheets of cling film. Flatten with a rolling pin until about 1 cm (o.4 inches) thick.
- Dip the chicken breasts in the flour first. Gently knock off excess flour.
- Dip in the egg mixture and then place in the breadcrumbs on both sides. Repeat for all pieces of chicken.
- Heat the olive oil in a frying pan. Fry the chicken breasts for about 4-5 minutes on each side. Delicious to serve with some fries or roasted potatoes and a green salad on the side.
Notes
Spelt bread is low FODMAP, but not gluten-free. If you want to make the recipe completely gluten-free, you can use gluten-free bread. Schär’s meisterbäckers bread, for example, is suitable for this. This bread is also FODMAP certified.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dinner
- Method: Frying
- Cuisine: Austrian
Laat je het me weten als je dit recept gemaakt hebt? Ik zou het heel leuk vinden als je me laat weten wat je van het recept vindt door hieronder een reactie en een rating achter te laten. Je kunt ook je creaties met me delen op Instagram door de hashtag #karlijnskitchen te gebruiken of door mij te taggen via @karlijnskitchen.
1 Comment
I’ve been making schnitzel this way since I started Low Fodmap diet. My family can’t tell the difference. My recipe is exactly the same. I add a little smoked paprika to the flour.