Quinoa Chicken Schnitzel
I absolutely adore schnitzel. Not sure if it is an Australian thing, or just the combination of crumb and meat…but for me it is just so satisfying. Just like a good steak. Or a big burger. Or a when someone cancels plans that you never really wanted to go to anyway. So satisfying.
Recently, while browsing the wonderland of Pinterest, I came across a few pictures of quinoa-flake crumbed variations. Previously a mysterious ingredient only to be found in the utopia of health food stores and the like, quinoa flakes are now readily available at your local supermarkets, usually in the health food aisle, and at a reasonable price. The quinoa flakes in this recipe can easily be replaced with regular bread crumbs, however bread crumbs are not nearly as wholesome. As the flakes can be purchased as is, they are a quick and convenient way to boost the nutrition of this dish without any extra effort. A win-win in my books.
Quinoa is a very popular, nutritious pseudo-grain. One of the only plant foods to contain all nine essential amino acids, quinoa is full of protein, fibre, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, and vitamin E, as well as various antioxidants . Quinoa is also gluten free – a great alternative for the gluten-sensitive and coeliacs out there.
For this recipe, I used organic chicken breast from Inglewood Farms, Australia’s leading producer of organic, free range chicken. Inglewood Farms use strict certified organic farming methods, where the birds are able to forage freely on grass, enjoying the air and sunshine, just as nature intended. With happier, healthier chickens comes superior quality meat in both taste and texture.
Quinoa Chicken Schnitzel
*4x Inglewood Farms organic chicken breast (certified by Australian Certified Organic)
*2 tbsp Dijon mustard
*1/2 cup plain flour
*1 egg, lightly beaten
*2 cups (380g) quinoa flakes
*2 tbsp olive oil
1. Place chicken breasts between two sheets of plastic wrap, and use a rolling pin to flatten slightly. Coat each piece of meat in the Dijon mustard.
2. In three separate bowls, place flour, beaten egg and quinoa flakes. Dip each piece of meat in order: first in the flour, ensuring the chicken is completely coated, then in the egg, allowing any excess to drip away, and finally into the quinoa flakes.
3. Heat oil in a fry pan, or preheat your oven to 180 degrees Celsius. Pan fry each schnitzel until both sides are a golden brown. Alternatively, place each schnitzel on to a well-oiled baking tray and cook in the oven for approximately 20 minutes, or until brown.
4. Serve with a fresh side salad and a lemon wedge.
*Denotes ingredients that can be sourced certified organic. Not sure where to find Australian Certified Organic ingredients? Go here.
This recipe is part of the Australian Organic Endorsed recipe campaign
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 Gunnars, K., (2016). 11 Proven Health Benefits of Quinoa. Authority Nutrition. Retrieved from: https://authoritynutrition.com/11-proven-benefits-of-quinoa/