Ingredients
4 medium chicken breast fillets, halved horizontally
2 eggs
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)
Method
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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.
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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.
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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.