Quinoa, parmesan & herb schnitzels

Quinoa, parmesan & herb schnitzels

Quinoa, parmesan & herb schnitzels 1041 677 Chrissy Freer

Quinoa, parmesan & herb schnitzels

Prep time: 15 mins
Cooking time: 15 mins
Serves: 4
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.


  • 110g (1 cup) quinoa flakes
  • 25g (1/4 cup) finely grated parmesan cheese
  • 2 tbs snipped chives
  • 2 tbs chopped parsley or basil
  • 1 tsp finely grated lemon rind
  • 35g (1/4 cup) plain flour (see Tip)
  • 1 egg, whisked
  • 60ml (1/4 cup) milk of choice
  • 8 (about 500g) chicken tenderloins
  • 2 tbs extra-virgin olive oil
  • Steamed greens or salad, to serve


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.


To make these schnitzels gluten free ensure you use gluten free plain or rice flour.