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

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