You can make this with minute pork or beef steaks and easily made gluten-free when substituting the flour for gluten-free flour.
4 medium chicken breast fillets, halved horizontally
1/4 cup milk
1/3 cup plain flour
3 cups puffed quinoa
1/4 cup each dried parmesan and chopped parsley
finely grated zest of 1 lemon
Apple & Cabbage Slaw, to serve (see below)
Place chicken fillets between 2 sheets of plastic wrap and using a rolling pin, pound chicken out until about 1cm thick. Set aside. Lightly beat eggs and milk in a shallow bowl and place flour into a separate shallow bowl. Set aside.
Place puffed quinoa, parmesan, parsley, lemon zest and some salt and pepper into a food processor and process for 1 min. Transfer to a large shallow dish or plate. Dust chicken in flour, shaking off any excess then dip into egg mixture and then coat in the quinoa mixture. Cover and chill until required.
Heat enough olive oil to coat the base of a large non-stick frying pan over medium-high heat. Cook the schnitzels for 2-3 min each side or until golden brown and cooked through. Drain on paper towel. Serve schnitzels with Apple & Cabbage Slaw, and baked sweet potato wedges.
Apple & Cabbage Slaw
Combine 300g packet fine cut coleslaw, 1 thinly sliced red onion and 2 thinly sliced pink lady apple wedges in a bowl. Add 1/2 cup bottled or homemade coleslaw dressing and toss to combine.