Quinoa Crusted Chicken Schnitzel With Pea Mint And Feta Smash | Donna Hay

Step 1

To make the pea smash, place the peas in a large bowl and roughly mash with a potato masher. Add the mint, salt, pepper, lemon and feta. Toss to combine and set aside.Place the eggs, garlic and salt in a bowl and whisk with a fork to combine. Place the flour in a separate bowl and place the quinoa flakes on a plate. Dust the chicken, one piece at a time, in the flour, dip in the egg, and press into the quinoa flakes to coat.Heat half the oil in a large non-stick frying pan over medium heat. Cook the chicken for 3–4 minutes, each side or until cooked. Repeat with the remaining oil and chicken. Serve with the pea smash, extra mint and lemon wedges. Serves 4

Step 2

To make the pea smash, place the peas in a large bowl and roughly mash with a potato masher. Add the mint, salt, pepper, lemon and feta. Toss to combine and set aside.Place the eggs, garlic and salt in a bowl and whisk with a fork to combine. Place the flour in a separate bowl and place the quinoa flakes on a plate. Dust the chicken, one piece at a time, in the flour, dip in the egg, and press into the quinoa flakes to coat.Heat half the oil in a large non-stick frying pan over medium heat. Cook the chicken for 3–4 minutes, each side or until cooked. Repeat with the remaining oil and chicken. Serve with the pea smash, extra mint and lemon wedges. Serves 4