Ingredients
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1 cup quinoa flakes
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1 teaspoon garlic powder
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1/4 cup parmesan, finely grated
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2 teaspoons lemon rind, finely grated
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2 tablespoons fresh chives, finely chopped
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2 tablespoons fresh basil leaves, finely chopped
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1 egg
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1/4 cup rice flour
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4 (550g) chicken schnitzels (uncrumbed)
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Vegetable oil, for shallow-frying
Method
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1Combine quinoa flakes, garlic powder, parmesan, lemon rind, chives and basil on a plate. Season well with salt and pepper.
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2Whisk 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.
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3Add 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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