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 Yield: 2 big servings Ingredients Chicken schnitzel: 2 chicken breast fillets salt and pepper 1/8 cup coconut flour 1 egg 1/4 cup almond flour 1 tablespoon…