Quinoa Crusted Schnitzel with Creamed Corn Gnocchi.

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.

Creamed Corn 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