Having food allergies can be a  challenge for even the most seasoned chef, and when our child was younger, I was always on the hunt for meals that would be satisfying, delicious, and be the one meal that we could all eat together. My re-discovery of Schnitzel came from a very warm childhood memory and I also just love saying the word “schnitzel!”. This recipe also appears on the Kidswithfoodallergies.org site in the recipe section. Serve it with roasted sweet potatoes and sauteed cabbage.

This recipe is:

  • Free of the top 8 food allergens as defined by the FDA
  • Gluten-free
  • Kid friendly

It’s a hit with our family, and I hope your family will enjoy it as well.

Turkey Schnitzel – Allergy Friendly

1/2  cup  gluten free crisp rice cereal, corn chex or corn flakes
1  tbsp  chopped fresh thyme
1  tsp  freshly grated lemon zest
2  Tbsp  rice milk, water or apple juice
1  Tbsp  olive oil
1  tsp  apple cider vinegar
freshly ground black pepper
1/4  cup  black rice flour, can also sub sweet rice flour, or white rice flour
1/4  cup  tapioca starch
4  1/2 oz  turkey cutlets rinse and pat dry (we use Shady Brook Farms)
kosher salt
1/4  cup  safe oil for frying
2    lemon wedges

Instructions:
In a food processor, pulse the rice krisps into crumbs. Add the salt, thyme and lemon zest. Transfer the flavored breadcrumbs to a shallow bowl.In a separate shallow boil, whisk together the apple cider vinegar, rice milk and canola oil.Place the flour together in a shallow dish.Season each turkey cutlet with salt and pepper. Dredge in the flour and shake off excess. Dip into rice milk mixture and finally coat the meat evenly with rice crumb mixture. Store on a plate or piece of parchment paper.Heat oil in a skillet over medium high heat. Add the turkey cutlets and keep the skillet moving for 1 1/2 minutes. Turn, then cook the same way for about another minute. Transfer to a plate and cook the next scallopini.Alternatively, you may also bake this on a cookie sheet in the oven at 350 for 40 minutes.Garnish with lemon wedges, serve with rice and a green salad.
Copyright (c) 2005, Heidi Bayer, All Rights Reserved
Substitutions
Use any brand of crispy rice cereal that is safe for your needs. Barbara’s Brown Rice Crisps work well because they are darker and look more like breadcrumbs.Black rice flour can be replaced with another gluten free flour.
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