• Functional Health

Quinoa Chicken Schnitzels

Updated: Oct 11, 2019


Recently I checked the ingredients of my store bought breadcrumbs, I was shocked to find, flavour enhancers, MSG, trans fats in the form of hydrogenated oils, sugar, preservatives and other artificial ingredients.


Since then I have been using leftover sourdough to make my own breadcrumbs. It's super easy to do, just dry the bread out in the oven then add them to a food processor until crumbs are formed.


I have also come across quinoa flakes as an alternative to breadcrumbs and usually create a mix of the two. Check out my recipe for quinoa and homemade breadcrumb coated chicken schnitzel below.



QUINOA CHICKEN SCHNITZELS (S E R V E S 4)


I N G R E D I E N T S

  • 2 free range chicken breasts, each halved into 2 thin fillets

  • 2 eggs, free range

  • 2 tbs milk of choice

  • ½ cup flour of choice (I like buckwheat or spelt flour)

  • 1/2 cups quinoa flakes

  • 1 cup homemade breadcrumbs

  • Pinch of seaweed salt

  • 3 tbs coconut oil for frying

  • Serve with lemon wedge, steamed asparagus and roast sweet potato


M E T H O D

1. In one bowl whisk the eggs and milk together and a pinch of salt. In another bowl, place the flour. In the third bowl add the quinoa flakes & breadcrumbs.

2. Place the chicken into the flour and toss to cover. Then dip into the egg mixture and finally toss in the quinoa flake mixture.

3. Heat a large fry pan over a low heat and add the oil. Once melted, add the schnitzels and cook for approximately 5 minutes on each side, or until golden and cooked through.


Serve schnitzel alongside lemon wedge, steamed asparagus & roast sweet potato.


Enjoy!

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© 2018 - Current by Melissa Kovacevic - Functional Health Canberra