Enhanced FODMAP friendly recipes · FODMAP friendly recipes

Gluten-free chicken schnitzel

Another Ottolenghi-inspired recipe that guiltlessly satisfies those mid-week cravings for takeaways. Why order KFC when you can make it yourself, and even better? This gluten-free take on the traditionally Austrian fried cutlet is breadcrumbed with a combination of sesame seeds, cayenne pepper and turmeric for an alluring golden appearance.
Another Ottolenghi-inspired recipe that guiltlessly satisfies those mid-week cravings for takeaways. Why order KFC when you can make it yourself, and even better? This gluten-free take on the traditionally Austrian fried cutlet is breadcrumbed with a combination of sesame seeds, cayenne pepper and turmeric for an alluring golden appearance.

Serves 6

Gather

50ml vegetable oil

1kg chicken breast, sliced 3cm thick

80g gf plain flour

3 eggs, whisked

120g gf bread crumbs

35g sesame seeds

35g black sesame seeds

1 tsp cayenne pepper

1 tsp turmeric

salt and pepper

Method

1.) Preheat the oven to 150 degrees (fan). Pre-line a flat tray with parchment paper and set aside.

2.) Prepare the flour base by placing the gf flour in a bowl and combining it salt and pepper.

3.) Whisk up the eggs for about a minute until frothy.

4.) For the breadcrumb batter, combine the gf breadcrumbs with the spices and sesame seeds in a separate bowl, and mix well.

5.) Next, prepare the chicken by cutting it into strips of about 3cm in width. Take a long sheet of cling film, big enough to cover the chicken strips on a cutting board. Using a rolling pin, pound the chicken strips for a minute or so until they’ve flattened.

6.) Begin by preparing the schnitzel by coating each strip in flour, then egg (making sure to allow any excess egg to drip back into the bowl), and then the breadcrumbs (also making sure to cover every part), before placing each piece aside. Repeat this process until you’ve prepared all the chicken.

6.) Place half of the vegetable oil in a frying pan and place on a medium heat. Allow the oil to heat for a minute before filling it up with about half of the portion of chicken. (As there’s a lot, expect to repeat the frying stage at least twice, depending on how large your frying pan is.) Cook each side for 5-6 minutes until crispy and golden brown. Repeat this until all pieces of chicken have been fried.

7.) Next, place all pre-fried pieces of chicken in the pre-lined tray. Cook for 25 minutes until fully cooked through and white. Allow to cool for 5 minutes before serving.

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