5 thin-cut minute steaks
50g gluten free plain flour
2 tsp paprika
2 egg, lightly beaten
250g gluten free breadcrumbs
5 tsp lactose freee butter
5 tsp olive oil
lemon wedges, to serve
Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top.
Use a rolling pin to bash the steaks until they are really flat and thin.
Mix the gluten free flour and paprika with some salt and pepper on a plate.
Put the egg and gluten free breadcrumbs on two more plates, then dip the steaks into the gluten free flour first, then the egg, then the gluten free breadcrumbs.
Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy.
Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.
Recipe adapted from: Good Food