Gluten-free quinoa and herb chicken schnitzel

Method

• 1
  Combine quinoa flakes, garlic powder, parmesan, lemon rind, chives and basil on a plate. Season well with salt and pepper.
• 2
  Whisk egg in a shallow bowl. Place rice flour on a plate. One by one, coat schnitzels in flour, shaking off excess. Dip in egg and coat in quinoa mixture. Transfer to a plate. Cover. Refrigerate for 30 minutes.
• 3
  Add enough oil to a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels, in 2 batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Cover to keep warm. Serve.