Gluten free chicken schnitzel and Caesar baps

400g free range chicken breast

2 free range eggs, lightly whisked

1 ½ cups gluten free breadcrumbs*

Handful fresh parsley, finely chopped

Dressing

1 medium garlic clove, crushed

4 anchovies

½ cup good quality store-bought mayonnaise

¾ cup finely grated parmesan cheese

Juice of 1 lemon

Cracked black pepper

100g washed and chopped cos or romaine lettuce

4 Gluten Freedom Sourdough Baps

Oil for frying schnitzel

1. Cut each chicken breast through the middle to create 2 thinner pieces from each chicken breast. If necessary, use a meat mallet to pound each piece of chicken until around 1-1.5cm thick.
2. Dunk each piece of chicken in the egg and then crumb well in the breadcrumbs into which you’ve mixed the chopped parsley. Place the chicken in the fridge while you prep the dressing.
3. Mash the garlic and anchovies together with a fork until you have a relatively smooth paste. Add the mayonnaise, parmesan cheese and lemon juice, along with a good grind of cracked black pepper. Mix well.
4. Heat 1 cm of oil in a pan over a medium heat. Cook the crumbed chicken until golden brown on each side and cooked through
5. Toss the chopped lettuce with dressing according to taste.
6. Halve and lightly toast the baps. Butter each half
7. Place a piece of schnitzel on the bottom piece of each bap. Top generously with the Caesar-dressed salad. Place the lid of the bap on top and serve immediately.

Cook’s note: if you’d like to turn your favourite Venerdi loaf into breadcrumbs, simply slice or tear the bread into chunks and then spread out on a large baking tray. Bake at 150 degrees for 15-20 until dried out.

Leave to cool completely (this is important!) and then blitz in a food processor until the texture is a rough crumb. Store in an airtight container.