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Quinoa Crumbed Chicken Schnitzel

Quinoa Crumbed Chicken Schnitzel – Recipe

Quinoa Flakes have a delicious, mild earthy flavour, a nutty aroma, and a light fluffy texture. They are essentially just pressed quinoa, perceived as healthier, and on trend. A little goes a long way too, which makes for a cost-effective alternative to panko crumbs.

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Ingredients per serve

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Schnitzel

  • Eggs, whisked 4.0 x
  • Quinoa flakes 500.0 g
  • Flat leaf parsley 40.0 g
  • Dill 30.0 g
  • Plain flour 300.0 g
  • Chicken breast fillets 10.0 x

Gravy

Quinoa Flakes have a delicious, mild earthy flavour, a nutty aroma, and a light fluffy texture. They are essentially just pressed quinoa, perceived as healthier, and on trend. A little goes a long way too, which makes for a cost-effective alternative to panko crumbs.

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Preparation

  1. Schnitzel

    • Whisk an egg with 150 ml of water until fully combined to make an egg wash. Combine the quinoa flakes with half the parsley and dill.
    • Run a sharp knife along the length of each chicken breast and cut through until the breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet, wrapped with plastic wrap, until each breast is of an even, thin thickness.
    • Separate the seasoned flour, egg wash, and quinoa mixture. Working one at a time, coat the breasts in flour, then in egg wash, and finally in the quinoa mixture. Cover and refrigerate for 20 minutes.
    • Deep-fry schnitzels until golden and cooked through, then drain on paper towels.

  2. Gravy

    • Combine KNORR Golden Roast Gravy GF and warm water in a mixing bowl. Bring to a boil, whisking for 2–3 minutes or until thickened. Stir in KNORR Italiana Pronto Napoli Sauce GF and continue stirring until fully combined.

  3. To Serve

    • Serve the schnitzel with sauce.
    Serving suggestion: Serve with slow-roasted pumpkin and eschalots, pepitas, and flash-fried parsley.
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