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YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Olive oil, extra virgin | 60 g | 60 mL / ¼ cup |
| Garlic, minced | – | 1 clove |
| Lemon juice | 30 g | 30 mL / 2 tbsp |
| Vinegar, balsamic | 15 g | 15 mL / 1 tbsp |
| Honey | 5 g | 1 tsp |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Quinoa | 400 g / 14 oz | 2 cups |
| Cucumber, chopped | 150 g / 6 oz | 1 cup |
| Cherry tomatoes, halved | 200 g / 7 oz | 1 cup |
| Avocado, pitted, peeled and chopped | 150 g | 1 avocado |
| Shallot, sliced | 25 g / 1 oz | 1 medium shallot |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Chicken breast, boneless and skinless | 850 g / 1 ¾ lb | 4 chicken breasts |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| All-purpose flour | 58 g | ½ cup |
| Salt | 2 g | ½ tsp |
| Black pepper, freshly ground | 1 g | ½ tsp |
| Eggs | 90 g | 2 large eggs |
| Mustard, Dijon | 3 g | 3 mL / ½ tsp |
| Bread crumbs (Panko preferably) | 50 g | 1 cup |
| Salt | 2 g | ½ tsp |
| Black pepper, freshly ground | 1 g | ½ tsp |
| Neutral oil | for frying | – |
| Parsley, chopped | for garnish | ½ tbsp |
| Lemon wedges | for garnish | 4 wedges |
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2 Combine cold, cooked quinoa with cucumber, tomatoes, avocado, shallot, salt, pepper and refrigerate.
3 Rinse 2 cups of uncooked quinoa with water, with a fine-mesh colander. Combine the rinsed quinoa with 4 cups of water in a saucepan. Bring to a boil over medium-high heat, then decrease the heat to maintain a simmer. Cook until quinoa has absorbed all of the water, about 15 minutes. Remove from heat and refrigerate until chilled.
4 Place one chicken breast at a time between two sheets of plastic wrap. Using the flat side of a meat mallet or a heavy pot, gently pound out the meat until it’s about 1 cm / ¼″ in thickness. Repeat with remaining chicken.
5 Season chicken with salt and pepper.
6 In a shallow dish, whisk flour with salt and pepper. In another dish, whisk eggs and Dijon mustard. In a third dish, whisk bread crumbs with salt and pepper.
7 Start by coating the chicken in flour mixture, shaking off any excess, then dip in the egg mixture, and, finally, dredge through the bread crumb mixture. Transfer to a plate and repeat with the rest of the chicken.
8 Heat about ¼ cup of neutral oil in a skillet over medium-high heat. Once oil is hot, place a chicken into the skillet and fry (the oil should sizzle). Fry for about 2 to 3 minutes per side or until the chicken is golden brown. Transfer to a paper towel-lined plate. Repeat with remaining chicken, adding more oil if necessary.
9 Dress the quinoa salad with dressing from Step 1. Serve with schnitzels, sprinkled with parsley, and lemon wedges. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- You can use thinly sliced pork loins instead of chicken breasts
- You can use green onion, to taste, instead of shallot
- Chopped spinach leaves make a nice addition
- Feel free to substitute maple syrup for honey
- You can place chicken breasts in a zip-lock plastic bag instead of plastic wrap
- You can test to see if your oil is hot enough, by dropping a bread crumb in it to see if it sizzles
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