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Gluten-free chicken schnitzel and spinach mash
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Gluten-free chicken schnitzel and spinach mash

This is a gluten-free version of milanesa de pollo (Peruvian chicken schnitzel) served with spinach mash.
Prep Time 20 minutes
Cook Time 30 minutes
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.