Gluten-free chicken schnitzel with cheesy cracker crumb

Ingredients

• 2 x 100g pkts Peckish Cheddar Cheese Rice Crackers
• 4 small chicken breast fillets, halved horizontally
• 2 eggs, lightly whisked
• 1/4 cup (35g) cornflour
• 2 tbs olive oil
• Salad leaves, to serve
• Lemon wedges, to serve
• Select all ingredients

Method Steps

• Step 1Preheat 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.
• Step 2Use 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.
• Step 3Drizzle 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.