Quinoa Flake Chicken Schnitzel
Succulent chicken coated in quinoa flakes and fried until crispy and golden… it just sounds divine doesn’t it? And I can promise you, it taste seven better! But don’t take my word for it, give this recipe a go for yourself and you’ll soon see why this is a regular on the menu in our house!
- 500 g boneless, skinless, chicken breast approx. 2 chicken breasts
- 150 - 200 ml oil rapeseed, light coloured olive oil or your choice of oil
- 1 large egg, beaten
- 2 tsp sweet chili sauce
- 2 tsp Dijon honey mustard I recommend the brand Maille
- 150 g quinoa flakes I recommend the brand Amisa
- 15 g sesame seeds optional
- garlic granules
- sea salt or pink Himalayan
- white pepper
- wedges of fresh lemon
- coleslaw – see myrelationshipwithfood.com for the recipe
- Place the chicken breasts, smooth side facing upwards, onto a large, clean chopping board. Check to see if there is a strip of tenderloin (an extra flap of meat that hangs off) on them and, if there is, carefully slice this piece off and set aside to use separately, then slice each of the chicken breasts lengthways into 3 even-sized slices. Alternatively, you can buy schnitzel slices from your local butcher.
- Take a flat, oval dish and add the beaten egg, sweet chilli sauce and mustard then whisk to combine. Season generously with sea salt, Herbamare, garlic granules and white pepper and whisk again then set aside.
- Tip the quinoa flakes and sesame seeds (if using) on to a large plate, season lightly with white pepper and sea salt, then toss to combine.
- To coat the chicken; take each slice of chicken and dunk it first into the beaten egg mix, and then into the quinoa flakes, moving each strip around to ensure they are thoroughly coated in both so that they have a beautifully even, golden crust when fried.
- Pour the oil into a large, deep, frying pan, place it over a medium/high heat then, when hot (but not so hot that the oil smokes or splatters) carefully add a single layer of the coated chicken slices and fry for 6 minutes, turning the slices over every 1 ½ minutes so that they cook evenly. Remove the slices from the pan and place onto a warm plate lined with kitchen paper (or onto a cooling rack), then repeat with the remaining chicken slices, adding more oil if needed. You can keep the first batch warm in a preheated oven if you wish.
- Once all the slices are cooked, serve with lemon wedges and your choice of accompaniment – they’re delicious with coleslaw, but mashed potato, chips, rice, salad, hummus and tahini or even spaghetti and tomato sauce all make lovely sides.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – I often add a couple of 2-inch (5cm) chunks of raw carrot to the oil at the same time as whatever food I’m frying – these act as magnets to all of those little brown bits that will otherwise burn and make the oil taste bitter. If you’re unable to get hold of quinoa flakes you can use homemade breadcrumbs, oats (either flakes or blitzed until flour-like), matzo meal or panko breadcrumbs. These can be made in advance then just gently re-heated in the oven before serving. Don’t forget to serve with some delicious sauces on the side - some of my favourites are honey mustard, ketchup, sweet chili mayo or one of my more recent favourites; mango chutney. If you find yourself with any leftovers, I love slicing them into smaller pieces and served over a salad loaded with leaves, avocado and boiled eggs and drenched in a creamy tahini dressing!