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Recipe Instructions

Preheat oven to 200°C. Line a large baking tray with baking paper. Place crackers in a food processor. Process until the crackers resemble coarse breadcrumbs. (Alternatively, place in a sealable plastic bag and gently pound with a rolling pin until crushed.) Transfer to a large plate.

Use a meat mallet or rolling pin to gently pound chicken until 2cm thick. Place egg in a bowl. Place the cornflour on a plate and season. Coat chicken in cornflour, shaking off excess. Dip in egg, then in the cracker crumbs and turn to coat. Transfer to the lined tray.

Drizzle the chicken with oil. Bake for 25-30 mins or until the chicken is golden brown and cooked through. Divide the chicken, salad leaves and lemon wedges among serving plates. Season.

Recipe Ingredient

2 x 100g pkts Cheddar Cheese Rice Crackers

4 small chicken breast fillets, halved horizontally

2 eggs, lightly whisked

35g cornflour

36.40 gm olive oil

Salad leaves, to serve

Lemon wedges, to serve

Cook Time


Prep Time


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Recipe Category

Dinner, lunch


Chicken, egg, egg allergy, wheat allergy, chicken breast, bake, oven, crumbed, children, comfort food, family friendly, family, homemade, kid friendly, weeknight, dinner, lunch, spring, summer, winter, autumn, gluten free, savoury, easy dinner


This easy gluten-free chicken schnitzel made with a cheesy rice cracker crumb, has the perfect golden-crisp crust that is simply irresistible.

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