In Perú, chicken schnitzel = milanesa de pollo, which is different from the suprema de pollo because it’s made with a breast fillet instead of a leg/thigh fillet. I’ve always liked the milanesa better. The traditional way of eating it is with rice and chips. I prefer mine with mash, puré de espinaca (spinach mash) to be precise, a regular potato mash mixed with cooked spinach. For this recipe, I made a celeriac version that turned out great.
Gluten-free chicken schnitzel and spinach mash
This is a gluten-free version of milanesa de pollo (Peruvian chicken schnitzel) served with spinach mash.
Servings 2
Ingredients
Chicken schnitzel
- 2 chicken breast fillets
- salt and pepper
- 1 egg
- 1/4 cup almond flour
- 1 tbsp ghee, butter or coconut oil
Spinach mash
- 1 small celeriac cubed (2.5 – 3 cups)
- 1 packed cup spinach leaves
- 2 tbsp butter
- salt and pepper
Instructions
Chicken schnitzel
- Butterfly each chicken breast fillet by laying it flat on a chopping board and slicing it horizontally to "open it like a book".
- Season with salt and pepper.
- Place coconut flour in a bowl, egg in another bowl and almond flour in another bowl. Whisk the egg.
- Heat fat in a pan.
- Coat each chicken piece with coconut flour, shake excess. Dip in egg, and coat in almond flour.
- Fry until fully cooked. Use medium heat to keep the outside from burning.
Spinach mash
- Steam cubed celeriac for 10 minutes.
- Steam spinach leaves for 1 minute.
- Process celeriac and spinach in food processor until smooth.
- Place in a pot, add butter, season with salt and pepper and reheat if necessary.
- Serve and enjoy.
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