Paleo Chicken Schnitzels

Paleo Chicken Schnitzels


– Your kids and your whole family are going to love my chicken schnitzel. This recipe proves that if
you have to be dairy free or gluten free due to
allergies or intolerances, or purely for health reasons, that this food can still be delicious. And that’s what I’m
going to show you today. Today is chicken schnitzels
but you can make the same recipe using fish and
make it into fish fingers, or use pork, which is done
traditionally in Italy. Today I’m going to use
chicken and I’m also going to share how I cut out lots of processes because I’m feeding my
family, I’m not a restaurant, I don’t need Michelin star food, but I need yummy, healthy, tasty food that I can make in minutes. So, we’ll get started. My first step on cutting processes with my chicken schnitzels is
to buy chicken tenderloins, so they’re all already cut up for you. This is the tender part of the chicken, underneath the breast bone. So that’s a process I’ve
already missed out on. I don’t have to slice my chicken breasts and all that kind of stuff. Although you can do that. The next step is just having an egg or two and whisking that. If you can’t have egg, you can simply just put a bit of oil in here. Olive oil is fine if you have
a salicylate sensitivity, you can use an organic sunflower oil, or even coconut oil would be perfect. And then you would just
dip the chicken into the oil and then into the crumb mixture. And then with that option,
you can even bake it and the oil underneath the crumb crisps up the schnitzel, if it’s really covered. So that’s the egg. I’m now going to make the crumb base. We’re not using bread crumbs. Today I’m going to use rice crumbs. So that’s probably the
closest thing to bread crumbs in terms of texture and taste. It’s really beautiful. So I’ve got about
five-600 grams of chicken, I’m probably going to use about
a cup and a half of crumb, rice crumbs there. Now, if you want, you can
make a big batch of your crumb mixture and always have
it at hand so you don’t have to add all the other bits. What I’m going to do now is add flavor. So I’ve got here, my spices. So I’m going to do like a
southern style chicken schnitzel. I’ve got onion powder,
garlic powder, some paprika, you can use smoked
paprika, it doesn’t matter, and some parsley flakes. If you’ve got kids that
are fussy with greens, just take out the parsley. I’ve got about a teaspoon of each. And they go in here and
that adds a nice rich color thanks to the paprika
into the crumb mixture. And then just give that a good mix. And that’s just going
to add delicious flavor. I can already smell those
gorgeous southern style kind of flavors that
you get in the States. It’s really lovely. Okay, so that’s all done. And then you do need to add a good pinch of sea salt into the egg wash, for more flavor. So, originally, schnitzels are made with parmesan cheese and bread crumbs. We want to add flavor to get
that same kind of taste going. So now that your station’s all sorted, and we can start preparing the schnitzels. Another thing you might
want to do instead of rice crumbs, you can use quinoa flakes, you can use almond meal,
there’s a few options. Some people I know use
corn flakes or oat flakes. Whatever you’ve got. But I’m going to stay away
from almond meal because they go into school lunch boxes. They’re so good cold as well. So that’s what’s for dinner and leftovers in school lunchboxes. So what I do is I literally just add some chicken in there. A few at a time. I don’t do the flour in between. I think that’s an unnecessary step. So in they go and then
straight into the crumbs. And you can either bake these or fry them. Definitely if you fry them,
you get a crispier texture. But if you bake them, that’s fine too. So, just turn those over. And today I’m going to bake these. I’ll just pop them on there. Move that so you can see. And what I tend to do is, I
make a double batch of this. And that way, I will have
some prepared schnitzels that I put in the freezer
and another night, when I don’t have much time, I’ll just get out the prepared
schnitzels from the freezer, defrost them in the morning,
put them in the fridge, and they’ll be ready
to cook in the evening, and that way I have a
really quick, simple meal. I just take out the defrosted schnitzels, fry them up quickly and dinner
is done in five minutes. It’s really cool. So that’s about it. I’m going to wash my hands
and then we’re going to bake these and I’ll show you
how I set it up for dinner. Okay, I’ve just fried a few schnitzels, but as I mentioned before,
you can bake them in the oven at around 190 degrees
for about 20-25 minutes until they’re golden brown. But here’s some fried ones as well. And how I serve this
up is I literally just, with some rice, or some gluten free pasta, with my veggie packed pasta sauce, is a really perfect side
to have with schnitzels. And then what I also do for dinner time, because I like to make a big batch, and I want to make sure I have leftover schnitzels for another night, I get my kids to fill up on a ton of vegetables before dinner. It’s probably the only
time I don’t mind them watching tv for 10-15 minutes
while I prepare dinner, because they’ll munch on all of this and then when it comes to dinnertime, they’ll just be thrilled to have some rice and some schnitzels. And that way I’ve also
made sure they’ve eaten a ton of vegetables and they filled up on all of this good stuff before
they fill up on all of this. So it means they get
all the good nutrients I want them to have and I get
leftovers for another night, which is really cool. And one last thing I want to share is, this is how I store
prepared chicken schnitzels in the freezer. So I’ve got two layers in there. And I’ll put that in the freezer and then when I have a busy
night sometime next week, I’ve got dinner already prepared. So I hope you enjoy that recipe
and your kids love it too.