Quinoa Crusted Schnitzel with Creamed Corn Gnocchi.

Name: Quinoa Crusted Schnitzel with Creamed Corn Gnocchi.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 cups cooked quinoa; 1/2 cup panko bread crumbs; 1/2 cup flour; 3 eggs (beaten); 4 thinly cut or pounded chicken breasts; kosher salt + pepper; 2 tablespoons butter; 2 tablespoons olive oil; 6 -8 leaves fresh sage; juice from half a lemon; 1 pound mini potato gnocchi (I use Delallo); 2 tablespoons butter; 3 ears yellow corn (kernels removed from the cob); 2 cloves garlic (minced or grated); 3/4 cup heavy cream; kosher salt + pepper; pinch of crushed red pepper flakes; 1/2 cup crumbled blue cheese (or shredded cheddar cheese); fresh arugula or microgreens (for serving)

SO GOOD. Granted, I think the creamy, cheesy, gnocchi really helps, but even still, Schnitzel is what's up! :)

⏱️ 40 menit 🔪 Persiapan: 20 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Quinoa Crusted Schnitzel with Creamed Corn Gnocchi.

Foto: Half Baked Harvest

Bahan-bahan

4 porsi

1 1/2 cups cooked quinoa
1/2 cup panko bread crumbs
1/2 cup flour
3 eggs (beaten)
4 thinly cut or pounded chicken breasts
kosher salt + pepper
2 tablespoons butter
2 tablespoons olive oil
6 -8 leaves fresh sage
juice from half a lemon
1 pound mini potato gnocchi (I use Delallo)
2 tablespoons butter
3 ears yellow corn (kernels removed from the cob)
2 cloves garlic (minced or grated)
3/4 cup heavy cream
kosher salt + pepper
pinch of crushed red pepper flakes
1/2 cup crumbled blue cheese (or shredded cheddar cheese)
fresh arugula or microgreens (for serving)

Langkah-langkah

Preheat the oven to 200 degrees F.
Place the quinoa and bread crumbs in a shallow bowl. Add the flour to another shallow bowl and the eggs to another. Season the chicken with salt + pepper. Working with one piece of chicken at a time, dredge the chicken through the flour and then shake off any excess. Dip the chicken through the egg and then dredge through the quinoa, allowing any excess to fall back into the bowl. Place on a plate and repeat with the remaining chicken.
Heat a large skillet over medium high heat. Add 1 tablespoon of the butter and 1 tablespoon of the olive oil. Add 2 pieces of chicken and cook 3-4 minutes per side or until the quinoa is lightly golden brown. Remove from the pan and place on a baking sheet, sprinkle lightly with salt + pepper. Repeat with the remaining 2 pieces of chicken. Once all the chicken has been cooked, fry the sage in the pan for about 30 seconds or until crisp. Place the chicken in the oven to stay warm while you make the gnocchi.
Bring a large pot of salted water to a boil, boil the gnocchi according to package directions. Meanwhile, heat a large skillet over medium heat and add the butter. Add the corn and garlic, cook 5 minutes or until the garlic is fragrant and the corn is golden. Add the gnocchi to the pan and toss to combine. Slowly pour in the cream and cook until it thickens, about 5 minutes. Stir in the cheese and basil. Remove from the heat and season with salt + pepper and crushed red pepper flakes.
Remove the chicken from the oven and drizzle with lemon juice, serve alongside the gnocchi. Garnish with greens and fried sage