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Chicken quinoa schnitzels with sun-dried tomato pesto
Chicken quinoa schnitzels with sun-dried tomato pesto
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spring-inspired dish bursting with fresh and vibrant flavors.
Ingredients:
  • 12 chicken tenderloins
  • 125g quinoa flakes
  • 40g parmesan
  • 40.00 ml chives, chopped
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • 1 tsp lemon zest, finely grated
  • 35g rice flour
  • 60ml milk
  • Olive oil or coconut oil, to shallow-fry
  • Tomato, to serve
  • Rocket leaves, to serve
  • Lemon wedges, to serve
  • 250g punnet cherry tomatoes
  • 150g sun-dried tomato
  • 250.00 ml fresh basil leaves
  • 60ml olive oil
  • 20.00 ml apple cider vinegar
  • 22.20 gm tomato paste
  • Juice of 1 lime
  • 27.00 gm maple syrup
Instructions:
  • In a food processor, blend all ingredients for the sundried tomato pesto until smooth, then season to taste. (refer to Notes)
  • Sandwich the chicken between sheets of baking paper and gently beat with a rolling pin to slightly flatten it. Combine quinoa flakes, parmesan, herbs, and lemon zest in a food processor, pulsing until mixed; then transfer to a bowl. Season rice flour in a separate bowl. Whisk eggs and milk together in another bowl until well combined.
  • In a frypan over medium heat, heat 2cm of oil. Coat chicken in flour, egg, and breadcrumbs in batches. Cook each side for 2-3 minutes until golden. Drain on paper towel.
  • Garnish the chicken with pesto, tomato, rocket leaves, and lemon wedges before serving.

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