Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 1/3 cup plain flour
- 3 chicken breast fillets
- 1 pinch salt (for seasoning)
- 1 lemon, cut in wedges (to serve)
- 1/2 cup parmesan, grated
- 1 pinch pepper (for seasoning)
- 50milliliter olive oil (for shallow frying)
- 2 eggs, lightly beaten
- 2 cup quinoa flakes
- 2tablespoons lemon thyme leaves
Nutrition per serving
3350kJ / 800Cal
3350 Kilojoules or 800 Calories
39% of daily energy intake*
Protein
66.5grams
Fat
28.5grams
Carbs
71.0grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Slice each chicken breast into 3 thin schnitzels. Combine quinoa, parmesan, thyme, and garlic on a plate. Season with salt and pepper. Place flour into a second bowl and eggs into a third bowl.
Step 2 of 3
Toss the chicken in the flour, shaking off any excess. Dip in the egg and then in the quinoa mixture, pressing on firmly to coat. Transfer crumbed chicken to a plate.
Step 3 of 3
Heat oil in a large frying pan over medium heat. Add chicken, in batches, and cook for 2 to 3 minutes each side until golden and cooked through. Add more oil as required. Cover to keep warm. Serve with lemon and quinoa salad.
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