Crispy quinoa chicken schnitzel made easy - Starts at 60

Ingredients

• 4 x 180g chicken breast fillets, halved horizontally
• 2 cups (200g) quinoa flakes
• 1/2 cup (40g) grated parmesan
• 2 tbs each finely chopped chives and flat-leaf parsley leaves
• 2 tsp finely grated lemon zest
• 2 eggs
• 1/2 cup (125ml) milk or nut milk
• 1/4 cup (45g) rice flour
• 300g Brussels sprouts, trimmed
• 100g red cabbage
• 1 carrot, coarsely grated
• 1 small red onion, halved, thinly sliced
• 1/2 cup (150g) low-fat mayonnaise
• Finely grated zest and juice of 1 lemon, plus lemon wedges, to serve
• 1 tbs creamed horseradish
• 1 tbs apple cider vinegar
• Coconut oil, to shallow-fry