For schnitzel you will need
125 g flattened chicken, or veal person
Home made Bread Crumbs (or for gluten free quinoa flakes or other suitable option
egg (for 4 people you will need 2)
Non GM Canola oil or rice bran oil for frying
Optional herbs: chives, parsely or mixture up to 2 tablespoons
Place rice flour on a plate. Coat chicken in flour. Shake off excess – this helps prevent a gluggy coating on the finished schnitzel.
Whisk egg in a shallow bowl. Dip flour-coated chicken in egg mixture. Let excess egg mixture drip back into bowl.
Combine breadcrumbs with herbs if using. Dip egg-coated chicken in breadcrumb mixture. Gently press on with fingertips to secure.
Cook schnitzels, in batches, for 4 to 5 minutes each side or until golden and cooked through. Cooking in batches helps maintain oil temperature and prevents schnitzels becoming soggy.