Chicken Schnitzels are traditionally made with wheat containing breadcrumbs, which we know are high in oligosaccharides – big no no for low FODMAPpers!
We have created a FODMAP Friendly chicken schnitzel recipe so you no longer have to miss out on this family favourite!
Ingredients:
- 3 Slices Of Alpine Breads Spelt & Barley
- ½ Cup The Healthy Baker Low FODMAP Plain Flour
- 2 Chicken Breast Fillets
- 1 Egg
- 1 Tbsp Cobram Estate Roasted Onion Infused Olive Oil
Steps:
- Preheat oven at 120 degrees C.
- Cut Alpine Breads Spelt & Barley slices into 1-2cm pieces. Lay bread pieces onto a baking tray.
- Bake for 20-30 minutes until golden brown and hard in texture.
- Place baked bread pieces into a food processor. Process bread pieces until all are finely crumbed. Pour breadcrumbs into a wide bowl.
- In a second wide bowl, lightly whisk egg.
- In a third separate wide bowl, fill with The Healthy Baker Low FODMAP Plain Flour.
- Take each chicken breast fillet, coat in flour, then egg, then breadcrumbs.
- Using Cobram Estate Roasted Onion Infused Olive Oil to pan fry crumbed chicken fillets.
- Serve with your favourite FODMAP Friendly salad recipe!
You could use this crumbing recipe with other protein sources such as fish or tofu too!
Eat the schnitzel in a salad, wrap or burger!
#eatwithconfidence
Certified Products Used In This Recipe
The Healthy Baker Low FODMAP Plain Flour
Cobram Estate Roasted Onion Infused Olive Oil
