Quinoa, parmesan & herb schnitzels
Quinoa flakes are a fantastic and nutritious gluten-free alternative to regular breadcrumbs for coating chicken, fish and veggie burgers. A good source of plant protein they become golden brown and crisp once pan-fried or baked. I like to serve these schnitzels with a home-made tomato salsa (diced tomato, chilli, red wine vinegar and extra virgin olive oil) and a big salad.
Ingredients
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110g (1 cup) quinoa flakes
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25g (1/4 cup) finely grated parmesan cheese
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2 tbs snipped chives
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2 tbs chopped parsley or basil
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1 tsp finely grated lemon rind
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35g (1/4 cup) plain flour (see Tip)
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1 egg, whisked
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60ml (1/4 cup) milk of choice
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8 (about 500g) chicken tenderloins
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2 tbs extra-virgin olive oil
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Steamed greens or salad, to serve
Method
1 Combine the quinoa flakes, parmesan, herbs and lemon rind in a shallow bowl. Place the flour in a second bowl and season with salt and pepper. Combine the egg and milk in a third bowl.
2 Dust a tenderloin in the flour, then dip in the egg and finally into the quinoa mixture. Place on a tray and repeat with remaining chicken.
3 Heat the oil in a large non-stick frying pan over medium-high heat. Cook chicken (in batches if necessary for 3 minutes each side or until golden and cooked through.
4 Serve the chicken schnitzels with a large salad (or steamed greens) and tomato salsa.
Tips/hints
To make these schnitzels gluten free ensure you use gluten free plain or rice flour.
