Try this delicious Gluten Free Chicken Schnitzel And Haloumi Burgers
PREP 25 MINS
COOK 20 MINS
SERVES 4
320g Helga’s Gluten Free Traditional White Rolls (4 rolls), split, toasted
4 Slices of Helga’s Gluten Free Traditional Wholemeal Bread
2 x 220g chicken breast fillets, trimmed
1/2 cup rice flour, seasoned with salt & pepper
1 egg, lightly beaten
250g haloumi
1/3 cup tomato relish
200g chargrilled capsicum slices, trimmed
1 Lebanese cucumber, peeled into ribbons
30g baby rocket leaves
1/3 cup tzatziki dip
Oven baked sweet potato chips, to serve (optional- see tip))
- Preheat oven to 200C (180C fan forced). Line an oven tray with baking paper. Process Helga’s Gluten Free Traditional Wholemeal Bread into rough crumbs.
- Split chicken breasts in half to make 4 schnitzels. Dust in rice flour, dip in egg, then coat in breadcrumbs. Spray both sides with olive oil and arrange on tray. Bake for 8 minutes.
- Meanwhile, cut haloumi into 4 thin slices and pat dry with paper towel. Place on tray with schnitzels and bake for a further 8 minutes, until schnitzels are crisp and haloumi is golden brown.
- Spread base of each Helga’s Gluten Free Traditional White Roll generously with relish. Top with chicken, haloumi, capsicum, cucumber and rocket. Spoon tzatziki over the top. Serve with sweet potato chips (optional).
Tip
Cut 750g sweet potato into 1cm thick chips. Toss in 1 tablespoon olive oil, spread over a lined oven tray and sprinkle with 1 teaspoon sea salt flakes. Bake 15-20 minutes at 220C (fan forced 180C), until tender and golden brown.
The Carousel would like to thank Helga for this recipe for Gluten Free Chicken Schnitzel And Haloumi Burgers.
This story was originally published on The Carousel.
