Quinoa Crusted Chicken Schnitzel Recipe
with chopped tomato garlic bruschetta mixture I love chicken schnitzel, it’s one of my favourite guilty indulgences. No guilt with this one. It is baked, full of good nutrients, loaded with flavour and is a sure winner each time! Quinoa flakes replace the traditional breadcrumbs and can be found in any whole foods store. Make it with the Chopped Tomato Garlic Bruschetta Mixture or not! Either way, you will love it!
Ingredients
- 1½ lb. chicken scaloppini
- ½ cup flour of any sort (potato starch on
- passover)
- 2 eggs, beaten
- Oil spray
- Quinoa Coating
- 1½ cup quinoa flakes or breadcrumbs
- 1½ tsp. garlic powder
- ½ tsp. sea salt
- ¼- ½ tsp. pepper
- 1 tsp. paprika
- 2 tsp. lemon zest
- 2 Tbs. fresh parsley
- 2 tbsp. sesame seeds, white or black or a
- mix
- Chopped Tomato Garlic Bruschetta
- Mixture, optional
- 3-4 ripe tomatoes, remove seeds and
- chop ¼ inch dice
- Kosher salt
- 1 clove garlic, chopped finely
- ½ tsp. dried oregano
- 1 green onion, white and light green part,
- chopped fine
- 5-6 leaves of basil, chopped finely
Instructions
- 1
Preheat oven to Broil. Arrange the rack to second from the top position. Line cookie sheet with foil and spray with the coconut oil spray.
- 2
Mix together in a medium size bowl Quinoa Coating ingredients, place in shallow dish. Place egg in another shallow dish, place flour in a third shallow dish. Arrange dishes so that flour is first, then egg, then coating.
- 3
Dip each pice of chicken in flour, shake of excess. Dip in egg, then coat in Quinoa Coating mixture. Lay coated chicken piece on oiled cookie sheet. Repeat with all the chicken.
- 4
Lightly spray each piece of chicken with oil).
- 5
Broil for 3 -5 minutes, flip pieces over, broil for 3-5 more minutes.
- 6
Serve with Tomato Garlic Bruschetta mixture.
- 7
To make the Tomato Garlic Bruschetta mixture: Season the tomatoes with salt and put them in a colander to drain for 5-10 minutes (or longer). Transfer tomatoes to a bowl and fold in remaining ingredients, season with salt and freshly ground pepper. Serves 4-6 Make Ahead Tip: The chicken can be floured, egged and coated, placed on a sheet of wax paper and either stored for the day in the refrigerator or frozen uncovered as is. Once frozen, the chicken
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Quinoa Crusted Chicken Schnitzel?
This Quinoa Crusted Chicken Schnitzel recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this quinoa crusted chicken schnitzel ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.