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Quinoa Crusted Chicken Schnitzel

    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!



    STEP ONE: Preheat oven to broil. Arrange the rack to second from the top position. Line cookie sheet with foil and spray with coconut oil spray.

    STEP TWO: 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.

    STEP THREE: Dip each piece of chicken in flour, shake off excess. Dip in egg, then coat in quinoa coating mixture. Lay coated chicken piece on oiled cookie sheet. Repeat with all pieces of chicken.

    STEP FOUR: Lightly spray each piece of chicken with oil.

    STEP FIVE: Broil for 3-5 mins, flip pieces over, broil for 3-5 more mins.

    STEP SIX: Serve with tomato garlic bruschetta mixture.

    STEP SEVEN: 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.



    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 pieces can be stored in a zip-lock bag. Allow the chicken to defrost uncovered in the refrigerator for a few hours or overnight before brushing with oil and broiling.



    • 1 1/2 lb chicken scaloppini
    • 1/2 cup flour of any sort
    • 2 eggs, beaten
    • Oil spray



    • 1 1/2 cup quinoa flakes or breadcrumbs
    • 1 1/2 tsp garlic powder
    • 1/2 tsp sea salt
    • 1/4 – 1/2 tsp pepper
    • 1 tsp paprika
    • 2 tsp lemon zest
    • 2 tbsp fresh parsley
    • 2 tbsp sesame seeds, white or black or a mix



    • 3-4 ripe tomatoes, remove seeds and chop 1/4 inch dice
    • Kosher salt
    • 1 clove garlic, chopped finely
    • 1/2 tsp dried oregano
    • 1 green onion, white and light green part, chopped fine
    • 5-6 leaves of basil, chopped finely
    • 1/4 cup extra virgin olive oil




    Founder/Chef/Recipe Developer of DeliciousDish


    DeliciousDish Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.




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