This recipe can be baked on cookie sheets. Lightly cover the cookie sheet with oil and coat the top of each schnitzel with non-stick cooking spray. Bake at 350 degrees for approximately 10 minutes on each side. Quinoa flakes are a great gluten-free alternative. They are light and healthy and easy to work with and can be found in most health food stores.
8 chicken breasts
2-2½ cups dried quinoa flakes
1 tsp salt
½ tsp paprika
½ tsp garlic powder
½ tsp pepper
½ cup cornstarch or potato starch
canola oil for frying (or even safflower oil; safflower is a very healthy oil for frying as it is low in saturated fats)
1. Slice chicken breasts horizontally and pound to flatten.
2. In a shallow bowl, combine quinoa flakes, salt, paprika, garlic powder and pepper.
3. In another shallow bowl, lightly beat eggs.
4. Pour the starch on a plate.
5. In a large skillet, heat oil over a high temperature for frying.
6. Lightly dip each piece of chicken in starch, egg, and finally the quinoa mixture.
7. Fry each piece of chicken, turning when necessary. You will know it's cooked when all sides are golden.
Chef’s note: There are endless debates on how one serves and eats schnitzel: with noodles, or salad, or even in a sandwich. My favorite is Israeli-style with hummus, Israeli salad and basmati rice.