Full question
The Crunchy Chicken Cutlets recipe requires eggs to stick on the cornflake coating, I can’t have egg yolk, so can I just use the white or is there something else entirely that I can use?
Our answer
Nigella's Crunchy Chicken Cutlets (from SIMPLY NIGELLA) are chicken escalopes that are coated in crushed cornflakes instead of breadcrumbs, making them a good gluten-free option (though check the cornflakes used are a gluten-free brand).
The chicken escalopes are dipped in egg and the egg acts as a glue to help the cornflake crumbs to adhere. If you can't use egg yolks then you should be able to use just egg whites, and you will probably need two egg whites to give enough liquid. Whisk the whites until they have broken up a bit and are slightly bubbly, but not frothy. It may also be possible to use buttermilk or a low fat plain yogurt as an alternative and you would need around 4 tablespoons (1/4 cup). Milk will be too runny. We would suggest patting the chicken dry with kitchen paper (paper towels) before turning the escalopes in the buttermilk, to help the buttermilk to cling to the chicken. However, as we have not tried buttermilk or yogurt as an alternative, we are unable to guarantee the results.
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