Photo of Quinoa and herb  schnitzel with fattoush by WW

Quinoa and herb schnitzel with fattoush

9
6
4
SmartPoints® value per serving
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Easy
Fattoush is a rustic Lebanese salad that uses traditional Mediterranean vegetables and flavours. It can be made up to 1 hour ahead as the toasted bread is also delicious when it soaks up the lemony dressing.

Ingredients

skinless chicken breast

540 g, (Buy 600g)

cooked quinoa

2 cup(s), (400g) white

fresh flat-leaf parsley

¾ cup(s), chopped, reserve ½ cup for salad

plain flour

2 tbs

egg(s)

1 medium, lightly beaten

olive oil

1½ tbs

Flat bread, pita pocket, light, wholemeal

1 individual, (1x31g) split

lemon juice

2 tbs

fresh mint

½ cup(s), leaves

tomato(es)

400 g, mixed baby, halved

lebanese cucumber

1 medium, cut into ribbons

radish

4 small, thinly sliced

yellow capsicum

1 medium, thinly sliced

garlic

1 clove(s), crushed

99% fat-free plain yoghurt

¾ cup(s), (180g) to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 190°C. Line a baking tray with baking paper. Working with 1 at a time, place chicken between 2 pieces of plastic wrap and pound with a meat mallet until 5mm thick. Season with salt and pepper.
  2. Combine quinoa and chopped parsley on a plate. Spread flour on another plate and place egg in a shallow dish.
  3. Working with 1 piece at a time, dip chicken into flour. Shake off excess. Dip into egg, then coat with quinoa mixture, pressing coating on firmly with your fingertips.
  4. Heat 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Cook schnitzels for 1–2 minutes each side or until golden. Transfer to prepared tray.
  5. Add bread to tray and lightly spray with oil. Bake for 7 minutes or until bread is crisp and schnitzels are cooked through. Break bread into bite-sized pieces.
  6. Meanwhile, combine juice and remaining oil in a large bowl. Add ⅓ cup extra parsley, 1/3 cup mint, tomatoes, cucumber, radish and capsicum and toss to combine. Add bread to salad and toss to combine.
  7. Finely chop remaining parsley and mint. Combine garlic, parsley and mint in a small bowl. Stir in yoghurt. Serve schnitzels with salad and yoghurt.

Notes

TIP: You will need to cook ½ cup (100g) white quinoa to get 2 cups cooked. Spread cooked quinoa on a baking tray to cool, then place, uncovered, in the fridge for 3–4 hours to dry out slightly.

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