This is an incredibly simple and quick chicken treatment that will impress the fussiest of eaters. Using thin fillets of chicken or boneless chicken fillets bashed into schnitzel is best as they defrost quickly and cook evenly and in no time at all.
It’s as easy as flavouring up some flaked quinoa and mixing it well.
Pressing your chicken pieces into the quinoa will make the tasty flakes stick to your schnitzel.
Fry your schnitzel in batches.
Any excess flakes can be stored in the freezer until the next time you cook up a batch of schnitzel.
Chicken Schnitzel (Gluten free + Paleo)
Serves 4
WHAT YOU’LL NEED
750g chicken cut and bashed into fillets of even thickness
1 cup quinoa flakes
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cumin
+ olive oil and coconut oil for frying
WHAT TO DO
Mix the quinoa flakes and spices in a large plate or flattish bowl. Press each chicken fillet into the quinoa flakes making sure every nook and cranny has flakes crammed onto it.
Heat olive oil and coconut oil in a fry pan over a medium-high heat. Cook the chicken in bathes for 3 to 4 minutes each side or until golden and cooked through. Do not overcrowd the pan and don’t move the chicken around or turn it more than once. Unlike traditional schnitzel there is no egg to keep the crumbs on the chicken so the key is to not fiddle with the pieces to stop the flakes from falling off.
If cooking in batches you can keep the schnitzel warm in a warm oven until all of the chicken is cooked and ready to serve.
Serve with your favourite carb and greens. Enjoy!
