Low Fodmap Crispy Pork Or Chicken Schnitzel Gluten Free Dairy Free Food

LOW-FODMAP CRISPY PORK (OR CHICKEN) SCHNITZEL; GLUTEN-FREE, DAIRY-FREE

Steps:

• Tenderize your pork pieces with a mallet to about ¼ inch thickness Line a large plate with paper towelsLay out three medium sized bowls. In one, place your low-FODMAP gluten free flour and salt, in the second place your whisked egg. In the third bowl place your low-FODMAP breadcrumbs or panko Heat oil in a large frying pan over medium heat Prepare your cutlets:Take a piece of pork loin. Press it into the flour, then dip in the egg, then dredge in the bread crumbs Shake off excess bread crumbs Repeat for all the cutlets (you can do this one at a time and fry individually, or batch them) Begin frying cutlets once oil is hot, if you let them sit too long in the breading they will not be as crisp Lay each piece in pan and do not flip until the bottom is golden(about 2-3 minutes per side) When both sides are cooked and golden, remove from the pan and put onto the prepared plate lined with paper towels Once finished, sprinkle with salt and pepper to taste. Serve with your desired sides

CHICKEN SCHNITZEL - GLUTEN-FREE

Steps:

• Slice chicken breasts in halves, lengthways, to make 2 thin chicken breast pieces from each.
• Roll with a rolling pin or use a mallet to gentley flatten to quite thin chicken schnitzels.Cut schnitzels to desired size or strips, or leave large if desired.
• Coat chicken in rice flour or other gluten free flour and set aside.
• In a bowl, lightly whisk eggs or prepare egg replacers.
• In another bowl mix all remaining ingredients thoroughly.
• Dip chicken schnitzels into the egg. Coat thoroughly and allow any excess to drain. Next dip into crumb mix and set aside. I like to pat the crumbs on after coating. Continue until all chicken is coated in the crumb mixture.
• Heat some cooking oil in a pan and cook chicken approx 5 minutes each side. The chicken should be golden and cooked thru.
• Serve with your choices of sauce or lemon juice if desired.