Chicken quinoa schnitzels with sun-dried tomato pesto

Recipes / Meat

In a clean approach to spring eating, youll find this light and fresh recipe loaded with flavour.

Recipe «Chicken quinoa schnitzels with sun-dried tomato pesto» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 chicken tenderloins, 1 1/4 cups quinoa flakes, 1/2 cup parmesan, grated, 2 tbsp chives, chopped, 2 tbsp fresh flat-leaf parsley leaves, chopped , 1 tsp lemon zest, finely grated, 1/4 cup rice flour, 2 eggs , 1/2 cup milk, Olive oil or coconut oil, to shallow-fry, Tomato, rocket and lemon, to serve, 250g punnet cherry tomatoes, 1 cup sun-dried tomatoes in oil, drained, 1 cup fresh basil leaves, 1/4 cup extra virgin olive oil, 1 tbsp apple cider vinegar.

Ingredients:

  • 12 chicken tenderloins 
  • 1 1/4 cups quinoa flakes 
  • 1/2 cup parmesan, grated 
  • 2 tbsp chives, chopped 
  • 2 tbsp fresh flat-leaf parsley leaves, chopped 
  • 1 tsp lemon zest, finely grated 
  • 1/4 cup rice flour 
  • 2 eggs 
  • 1/2 cup milk 
  • Olive oil or coconut oil, to shallow-fry 
  • Tomato, rocket and lemon, to serve 
  • 250g punnet cherry tomatoes 
  • 1 cup sun-dried tomatoes in oil, drained 
  • 1 cup fresh basil leaves 
  • 1/4 cup extra virgin olive oil 
  • 1 tbsp apple cider vinegar 
  • 1 tbsp tomato paste 
  • Juice of 1 lime 
  • 1 tbsp maple syrup 

Instructions

  1. For the sundried tomato pesto, combine all the ingredients in a food processor and whiz until smooth, then season. (see Notes)
  2. Place the chicken between 2 pieces of baking paper and use a rolling pin to flatten slightly. Place quinoa flakes, parmesan, herbs and lemon zest in a food processor and whiz to combine, then transfer to a bowl. Place the rice flour in a separate bowl and season. Place the eggs and milk in a separate bowl and whisk to combine.
  3. Heat 2cm oil in a frypan over medium heat. Working in batches, coat the chicken in four, then egg mixture, then crumbs and cook for 2-3 minutes each side until golden. Drain on paper towel.
  4. Serve chicken with pesto, tomato, rocket leaves and lemon wedges.