Schnitzel for Jackie

Dear Jackie, whenever I make my normal chicken schnitzel I always think of you and wish that you could enjoy it as much as I do.  This recipe is for you my sweet - a gluten free version - we taste tested it and our food critic, William, gave it the 10 thumbs up - so much so, that with the small amount of leftovers he was using for lunch, he made an executive decision to finish it off for second breakfast this morning before his dad could get it.....gone! Vanished! A good sign that it was a success...

• 2 Chicken breasts or 700g tenderloins (depends how many you are feeding)
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 1/2 cup gluten free flour
• 2 eggs
• 1/2 cup milk
• 2 cups quinoa flakes*

If using chicken breasts, slice them to make schnitzel thickness fillets.

Combine the grated cheese, fresh basil and quinoa flakes in a bowl.  In a second bowl combine eggs and milk, whisk together. Place flour in a third bowl.

Dip the chicken into the flour, then into the milk/egg mix, and then coat with the quinoa crumb mix.

Heat oil (not olive oil) in pan.  Cook schnitzel until golden on each side. Keep warm in oven until ready to eat.

Note - depending how many you are feeding will depend on how much to mix up.  Keep the crumb blend so that you can easily see the herbs and have a decent amount of Parmesan throughout. The Parmesan adds to the crispness of the crumb and adds delicious flavour.

*Quinoa flakes are an alternative to breadcrumbs, you will find them in the health food section of the supermarket or health food shop.