This oven-baked chicken schnitzel is a lighter alternative to the traditional fried version. The chicken is coated in gluten-free crumbs and baked until golden, while simple boiled potatoes and zucchini with fresh parsley make an easy, balanced side dish.
Ingredients
(Serves 4)
Chicken schnitzel
- 500 g skinless chicken breast fillets, trimmed of visible fat
- 1 Tbsp rice flour
- 2 medium eggs, lightly beaten
- 150 g (about 2 cups) bread crumbs, or gluten-free rice crumbs or gluten-free breadcrumbs
- Cooking spray
Vegetables
- 500 g potatoes, halved
- 2 large zucchini (about 350 g), thickly sliced (peel if sensitive)
- 60 mL fresh flat-leaf parsley, chopped
Method
- Preheat the oven to 220°C (200°C fan-forced).
- Prepare the chicken.
Cut the chicken breasts in half horizontally. Place the pieces between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until evenly thick. - Prepare the coating stations.
- Place the rice flour on a large plate.
- Put the beaten eggs in a shallow bowl.
- Spread the breadcrumbs on another plate or tray.
- Coat the chicken.
One piece at a time, dust the chicken in flour, dip into egg, then coat evenly with breadcrumbs. - Prepare the tray.
Line a baking tray with baking paper and lightly spray with cooking spray. Place the coated chicken pieces on the tray. - Chill briefly.
Refrigerate for 10 minutes to help the coating set. - Bake the schnitzels.
Lightly spray the chicken with cooking spray. Bake for 20–25 minutes, turning halfway through cooking and spraying again lightly, until golden and cooked through. - Cook the vegetables.
Meanwhile, boil, steam, or microwave the potatoes and zucchini separately until tender. Drain well. - Finish the vegetables.
Transfer the vegetables to a large bowl, add the chopped parsley, and toss gently. - Serve.
Serve the baked chicken schnitzel alongside the parsley potatoes and zucchini.
