Chicken quinoa schnitzels with sun-dried tomato pesto

Ingredients

12 chicken tenderloins

 1 1/4 cups (125g) quinoa flakes

 1/2 cup (40g) parmesan, grated

 2 tablespoons chives, chopped

 2 tablespoons fresh flat-leaf parsley leaves, chopped

 1 teaspoon lemon zest, finely grated

 1/4 cup (35g) rice flour

 2 eggs

 1/2 cup (60ml) milk

 Olive oil or coconut oil, to shallow-fry

 Tomato, rocket and lemon, to serve

Sun-dried tomato pesto (makes 1 1/2 cups)

 250g punnet cherry tomatoes

 1 cup (150g) sun-dried tomatoes in oil, drained

 1 cup fresh basil leaves

 1/4 cup (60ml) extra virgin olive oil

 1 tablespoon apple cider vinegar

 1 tablespoon tomato paste

 Juice of 1 lime

 1 tablespoon maple syrup

1. Step 1

For the sundried tomato pesto, combine all the ingredients in a food processor and whiz until

smooth, then season. (see Notes)

2. Step 2

Place the chicken between 2 pieces of baking paper and use a rolling pin to flatten slightly. Place

quinoa flakes, parmesan, herbs and lemon zest in a food processor and whiz to combine, then

transfer to a bowl. Place the rice flour in a separate bowl and season. Place the eggs and milk in

a separate bowl and whisk to combine.

3. Step 3

Heat 2cm oil in a frypan over medium heat. Working in batches, coat the chicken in four, then egg

mixture, then crumbs and cook for 2-3 minutes each side until golden. Drain on paper towel.

4. Step 4

Serve chicken with pesto, tomato, rocket leaves and lemon wedges.