Natural Alternatives

Chicken Schnitzel-Gluten Free | Allergy Friendly Recipes | Gourmet Food on an Allergy Diet
By Trish Barbara - Sensational Schnitzel
April 1, 2008

SENSATIONAL SCHNITZEL 

Wheat free, Dairy free, Egg free, Peanut free, Corn Free.

 

Schnitzel refers to veal or chicken fillet with a coating of breadcrumbs.  Traditionally one would dip the fillet in flour, egg and then coat in breadcrumbs. 

Not being traditional is the idea here, so first point of order is to ditch the egg, now the flour - excellent. They are not really necessary; the crumbs will stick to the meat without them and as a result the schnitzel is not so heavy with coating.  If you are dealing with cholesterol issues, this style schnitzel should be a better alternative.

The first thing you need to know for this meal is how to make your own fresh and tasty Crumbs.  Once you have this mastered, all you need do then is crumb the fillets!  Too easy!!  Invest in a good quality food processor.  It's worth it every time the family wants schnitzel for dinner. 

There are a number of ways of making your own crumbs.  I'm sure some recipes have been around since the invention of bread.  I am offering you a very quick and very easy way, without the use of bread at all!

 

CHICKEN SCHNITZEL

  •  1 - 2 cups Yummy Crumbs
  •  ½ to 1 kilo Organic Chicken Breast Fillet (I use ½ kilo for two people)
  •  Rice bran oil

 

YUMMY CRUMBS

§  2 cups oat bran (omit if oats are a problem for you and increase amaranth & quinoa)

§  1 cup Amaranth cereal

§  1 cup quinoa flakes

§  1 cup rice flakes

§  ¼ cup sesame seeds (optional)

§  1 tsp Herbamare or sea salt or table salt

§  4-6 cloves Garlic (that depends on your love of garlic)

13px; font-size: 11px; ">§  1/4 cup Flaxmeal (highly nutritious) -or use a suitable flour such as buckwheat < /p>

§   ½ cup fresh parsley or 2 tsp dried parsley

§  1 tsp dried rosemary

§  1 tsp ground caraway

 

This should make enough breadcrumbs for a few meals.  Always store your yummy crumbs in an airtight container in the freezer.

I don't know exactly how long your Home-made Yummy Crumbs will keep in the freezer, because mine are always used up fairly quickly; not just for schnitzel but also for fish and as an ingredient in burgers.   

I hope yours won't last long either!

 

... ... HOW TO ... ...

Step 1. Prepare your chicken fillets by removing any skin or fatty bits and with a sharp knife fillet each breast into 2 or 3 thin slices.  You can tenderise the chicken fillets a little with a kitchen mallet or your fist - gently though not the chicken will fall apart.

 

Step 2.    Add all the Yummy Crumbs ingredients into the food processor and process on the high setting until all the ingredients resemble crumbs.  The consistency of the crumbs is your choice. I prefer a fine crumb which may take a little longer.  If you like yours a little chunkier and thicker, just don't process it for as long.

 

Step 3.  Pour out some Yummy Crumbs onto a flat dish.  Coat each side of the fillet with your breadcrumbs by pressing the crumbs into the meat on both sides then put aside ready for cooking.  Repeat this for each fillet.

 

Step 4.  Using a large flat frying pan, heat enough rice bran oil to just cover the bottom of the pan.  When the oil is very hot, using tongs gently place a few schnitzels into the oil, do not overcrowd the pan.  Allow the schnitzel to cook on each side for at least 4 minutes or until golden brown.  As you remove your schnitzel from the pan, place them on a wire draining rack on a tray so as to drain away excess oil.  You can place the draining schnitzel uncovered in the oven on a very low temperature to keep them warm and not soggy.

 

Serve your schnitzel warm with Twisted Tabouli or some steamed fresh veggies, perhaps Salad in summer. You could make yourself a schnitzel sandwich for lunch tomorrow -

if there is any left over that is!

 

Healthy Food tips:

  • If you eat chicken regularly, think about going organic or at least free-range so as to avoid the added antibiotics and hormones in mainstream cage-fed chicken.
  • Fresh herbs are always the better option when cooking. It won't matter if you don't have any, because luckily dried herbs are widely available as an alternative. Before you run any fresh herb through the processor, make sure it is washed and completely dry. Wet herbs especially parsley do not chop well! Try using a salad spinner for your fresh herbs to get them nice and dry.
  • Crumb your meat (or fish) using a separate dish than the container you store your crumbs in. Throw away any leftover crumbs - DO NOT put them back in the fresh container as it will contaminate your crumbs with raw meat bacteria.

 

 

NUTRITIONAL NOTES:

QUINTESSENTIAL QUINOA

 

The Incas, who held the crop to be sacred referred to quinoa aschisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America quinoa was scorned by the Spanish colonists as food for Indians, and even actively suppressed, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow corn instead.

 

The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. 

 

The above information was sourced from http://chetday.com/quinoa.html and www.wikipedia.com