YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Easy

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

METHOD

1 In a small bowl, whisk together olive oil, garlic, lemon juice, vinegar, honey, salt and pepper. Set aside.

Combine cold, cooked quinoa with cucumber, tomatoes, avocado, shallot, salt, pepper and refrigerate. 

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.

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.

Season chicken with salt and pepper.

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.

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. 

Dress the quinoa salad with dressing from Step 1. Serve with schnitzels, sprinkled with parsley, and lemon wedges. 

NOTES

  • 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