Makes 2 schnitzels
Ingredients:
1x 200g chicken breast, trimmed of fat.
1/2 cup quinoa flakes
1 tsp dried italian herbs
5 sprigs of fresh thyme, leaves removed from stalks
1 egg
If baking the schnitzel, preheat your oven to 180 degrees and line a baking tray with baking paper.
Combine the quinoa flakes, italian herbs and thyme leaves in a bowl and mix well. Crack the egg into a second bowl and beat with a fork. Cut your chicken breast in half lengthways into 1 inch slices.
Dip the chicken into the egg, then toss in the dry mixture, pressing down so that it is well crumbed. Set aside and prepare the other slice.
If you are baking the schnitzel place on the baking tray and lightly spray the top with olive oil. Bake for 15 minutes then turn over and bake for another 8 minutes (or until golden, we were hungry so we didn't necessarily wait much longer). Try not to cook any longer than 10 minutes on the second side or your chicken will be dry and horrible.
If you are frying, cook as normal. Serve with your favourite side.