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
Scale
- 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