This is a healthafied version of chicken schnitzel.
It’s all gluten-free, and the chicken breast stays lovely and moist due to the delectable crust.
Slice the chicken breast fillets into even sized bits. If you aim to keep them all the same size as the tenderloin it will be easier to cook them evenly.
Set out 3 small bowls. Add the flour, salt and pepper into the 1st one, add the egg into the 2nd one, add the quinoa flakes and seasoning into the 3rd one.
One at a time, dip a piece of chicken into the flour, then the egg, then the quinoa flakes, making sure it’s well coated. Rest on a spare tray until you have finished coating each piece and are ready to cook.
Hint – to avoid things getting too messy, use one hand for the dry ingredients and the other hand for the wet.
Cook in a pan with a little oil over medium heat for approximately 5 minutes on each side or until cooked through. Avoid cooking over too high a heat, otherwise the crust may burn.
Also here are some great salads and side dishes to accompany your delicious chicken – Mediterranean Broccoli Salad, Red Cabbage Slaw, or Walnut and Goats Feta Salad, or a simply green garden salad (pictured).
We’d love to see your creations so if you post a picture of your delicious meal on social media don’t forget to tag us or use the hashtag #mnmclinic