Let's be honest, Schnitzels haven’t got the healthiest of reputations but we want to change that. This fast and fresh recipe uses a healthy alternative that will not only a make a delicious family dinner, but will double up as a
great sandwich filler or salad topper.
Our secret to this recipe is Quinoa Flakes. Quinoa really is a ‘super food’. Quinoa flakes are freely available from the supermarket or health food shop, and are healthy alternative to the traditional breadcrumbs.
Serve these with your favourite potato salad and lemon wedges. Any leftover schnitzels are great for the kids lunches whether in a sandwich or as chicken strip dippers.
Ingredients and shopping list
4 small skinless chicken breast fillets, halved width ways
1 1/2 cups quinoa flakes
1/3 cup grated Parmesan cheese
2 tbsp finely chopped flat leaf parsley
1/3 cup rice flour
2 tbsp olive oil
Salad, to serve
Lemon wedges, to serve
1. Put a chicken fillet between 2 sheets of baking paper and use a meat mallet or rolling pin to flatten chicken to 1cm thick. Repeat with remaining chicken.
2. Put quinoa flakes into a shallow bowl and stir in parmesan and parsley. Put eggs into a bowl and lightly whisk with a fork. Place flour into a separate bowl.
3. Lightly dust one piece of chicken in rice flour. Dip into the egg. Then coat in quinoa flake mix. Set aside on a plate. Repeat with remaining chicken, flour, egg and quinoa mixture.
4. Heat 1 tbsp of oil in a large frying pan over medium heat. Add 4 pieces of chicken and cook for 3 minutes each side or until golden and cooked through. Set aside on paper towel covered loosely in foil. Repeat with remaining oil and chicken. Serve with salad and lemon wedges.