Quinoa Crusted Schnitzel with Creamed Corn Gnocchi. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 40 minutes Prep Time 20 minutes Cook Time 20 minutes Rating 4.8 out of 5 stars (5) Ingredients 4 servings 1 1/2 cups cooked quinoa1/2 cup panko bread crumbs1/2 cup flour3 eggs (beaten)4 thinly cut or pounded chicken breastskosher salt + pepper2 tablespoons butter2 tablespoons olive oil6-8 leaves fresh sagejuice from half a lemon1 pound mini potato gnocchi (I use Delallo)2 tablespoons butter3 ears yellow corn (kernels removed from the cob)2 cloves garlic (minced or grated)3/4 cup heavy creamkosher salt + pepperpinch of crushed red pepper flakes1/2 cup crumbled blue cheese (or shredded cheddar cheese)fresh arugula or microgreens (for serving) Calories Kid-FriendlyDinnerDairyIntermediateFryingVegetablesBoilingGrainsSavoryPoultryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 200 degrees F. Step 2 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. Step 3 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. Step 4 Creamed Corn Gnocchi Step 5 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. Step 6 Remove the chicken from the oven and drizzle with lemon juice, serve alongside the gnocchi. Garnish with greens and fried sage
