Gluten-free schnitzel with sprout salad

Gluten-free and good for you? Yes, with sprouts, vegetables and fresh herbs, this is a new way to enjoy schnitzel – and quick to cook, too.

• 4 gluten-free chicken schnitzel (see notes)
• 2 Lebanese cucumbers, seeded, julienned
• 1 large green capsicum, thinly sliced
• 227g can sliced water chestnuts, rinsed, drained, halved
• 3 green onions, thinly sliced
• 1 cup bean sprouts, trimmed
• 80g snow pea sprouts, trimmed, halved
• 1/3 cup small fresh mint leaves
• 2 tablespoons shredded fresh Thai basil leaves
• 2 tablespoons gluten-free soy sauce
• 1/4 cup olive oil
• 3 cups steamed SunRice White Long Grain Rice, to serve
• Whole-egg mayonnaise & gluten-free soy sauce, to serve

1. Step 1

   Heat 2 tablespoons oil in a large frying pan over medium heat. Cook schnitzels, turning, for 3-4 minutes each side or until golden and cooked through. Cut schnitzels into thick strips.

2. Step 2

   Meanwhile, place cucumber, capsicum, chestnuts, onion, sprouts, mint, basil, sauce and remaining oil in a medium bowl. Toss gently to combine.

3. Step 3

   Divide salad and rice among serving plates. Arrange schnitzel over salad and serve with mayonnaise and extra soy sauce.

To make your own gluten-free chicken schnitzel, try this crispy puffed rice version. 

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.