Who doesnâ€™t love Chicken Quinoa Schnitzel?Â This recipe is one of the best delicious recipes and is the one of healthiest ways to eat chicken.Â Chicken and quinoa make the perfect combination for a high protein meal, high in nutrition and will leave you feeling very satisfied.
Chicken quinoa schnitzels recipe
12 chicken tenderloins
1 1/4 cups (125g) quinoa flakes
1/2 cup (40g) parmesan, grated
2 tablespoons chives, chopped
2 tablespoons fresh flat-leaf parsley leaves, chopped
1 teaspoon lemon zest, finely grated
1/4 cup (35g) rice flour
1/2 cup (60ml) milk
Olive oil or coconut oil, to shallow-fry
Tomato, rocket and lemon, to serve
Sun-dried tomato pesto (makes 1 1/2 cups)
250g punnet cherry tomatoes
1 cup (150g) sun-dried tomatoes in oil, drained
1 cup fresh basil leaves
1/4 cup (60ml) extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
Juice of 1 lime
1 tablespoon maple syrup
Step 1:Â For the sundried tomato pesto, combine all the ingredients in a food processor and whiz until smooth, then season. (see Notes)
Step 2:Â Place the chicken between 2 pieces of baking paper and use a rolling pin to flatten slightly. Place quinoa flakes, parmesan, herbs and lemon zest in a food processor and whiz to combine, then transfer to a bowl. Place the rice flour in a separate bowl and season. Place the eggs and milk in a separate bowl and whisk to combine.
Step 3:Â Heat 2cm oil in a frypan over medium heat. Working in batches, coat the chicken in four, then egg mixture, then crumbs and cook for 2-3 minutes each side until golden. Drain on paper towel.
Step 4:Â Serve chicken with pesto, tomato, rocket leaves and lemon wedges.