Chicken quinoa schnitzels with sun-dried tomato pesto
Prep
15m
Cook
15m
serves
4
Chicken quinoa schnitzels with sun-dried tomato pesto
If a clean approach to eating is your thing, you'll find this light and fresh recipe loaded with flavour.
Ingredients (19)
- 12 chicken tenderloins
- 1 1/4 cups (125g) quinoa flakes
- 1/2 cup (40g) parmesan, grated
- 2 tablespoons chives, chopped
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- 1 teaspoon lemon zest, finely grated
- 1/4 cup (35g) rice flour
- 2 eggs
- 1/2 cup (60ml) milk
- Olive oil or coconut oil, to shallow-fry
- Tomato, rocket and lemon, to serve
Sun-dried tomato pesto (makes 1 1/2 cups)
- 250g punnet cherry tomatoes
- 1 cup (150g) sun-dried tomatoes in oil, drained
- 1 cup fresh basil leaves
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- Juice of 1 lime
- 1 tablespoon maple syrup
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the sundried tomato pesto, combine all the ingredients in a food processor and whiz until smooth, then season. (see Notes)
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2.Place the chicken between 2 pieces of baking paper and use a rolling pin to flatten slightly. Place quinoa flakes, parmesan, herbs and lemon zest in a food processor and whiz to combine, then transfer to a bowl. Place the rice flour in a separate bowl and season. Place the eggs and milk in a separate bowl and whisk to combine.
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3.Heat 2cm oil in a frypan over medium heat. Working in batches, coat the chicken in four, then egg mixture, then crumbs and cook for 2-3 minutes each side until golden. Drain on paper towel.
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4.Serve chicken with pesto, tomato, rocket leaves and lemon wedges.
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