Luke Hines’ gluten-free schnitty and slaw recipe
Schnitty and slaw is a classic for a reason. Luke Hines’ easy gluten-free chicken schnitzel puts a healthy spin on this pub classic.
What I love about my recipe for this iconic duo is the way the flavours in the chicken marinade turn simple pub grub into a tasty, almost gourmet, weeknight meal.
Plus, it’s baked not fried making it a healthier take on a fried fave.
Luke Hines’ gluten-free schnitty and slaw recipe
Serves: 2 | Prep time: 15 minutes | Cook time: 2 hours
Ingredients
- 1 x 250 g chicken breast fillet, halved lengthways and flattened into 2 equal portions
- 2 tbsp coconut aminos
- 3 tbsp mayonnaise
- 200 g coleslaw (see Pro Tip)
- 45 g (½ cup) desiccated coconut
Five in Five pantry staples:
- sea salt and freshly ground black pepper
- juice of 1 lemon, plus extra lemon wedges to serve
- 60 g (½ cup) tapioca flour
- 60 g (½ cup) almond flour
- 1 tbsp extra virgin olive oil
Method
Step 1.
Place the chicken portions in a bowl, add the coconut aminos and a pinch of salt and mix well to coat evenly.
Cover and marinate in the fridge for 5 minutes or so while you get on with the slaw and the crumb.
Step 2.
For the slaw, combine the lemon juice with half the mayonnaise and the coleslaw in a bowl.
Use your hands to mix and coat the coleslaw well, then set aside in the fridge until you are ready to serve.
Step 3.
Combine the desiccated coconut, tapioca flour, almond flour and 1 teaspoon of salt in a large bowl and mix well to make a dry crumb.
Step 4.
Place the chicken in the crumb mixture, turning and firmly pressing it onto each piece to evenly coat all over.
Step 5.
Heat the olive oil in a large frying pan over medium-high heat.
Add the chicken schnitzels, in two batches if needed, and fry for 4-5 minutes on each side, or until golden brown and cooked through.
Season with salt and pepper.
Step 6.
Serve the chicken with the slaw, the remaining mayo and the lemon wedges alongside.
Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.
* Most supermarkets and grocery stores stock pre-made coleslaw mixes, saving you lots of time – and chopping.
* Fresh or dried herbs and spices are a wonderful addition to the crumb mixture. If you’ve got them on hand, ½ teaspoon paprika and ½ teaspoon chilli powder add a lovely level of spice.
 |
Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from dailywithluke. |
More easy gluten-free recipes we think you’ll love:
