Updated: Mar 2
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 tablespoons 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 salt
3 tablespoons 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.