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Gluten-free quinoa and herb chicken schnitzel

  • 0:45 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 cup quinoa flakes
  • 1 teaspoon garlic powder
  • 1/4 cup parmesan, finely grated
  • 2 teaspoons lemon rind, finely grated
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh basil leaves, finely chopped
  • 1 egg
  • 1/4 cup rice flour
  • 4 (550g) chicken schnitzels (uncrumbed)
  • Vegetable oil, for shallow-frying


  • 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.

Source: taste.com.au


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