Cut the chicken breast into thin slices and pound them flat. Briefly put the rest in the freezer.
Cut the cold chicken breast into small pieces and add salt to the mixer and sip the cream. Chop the herbs and add to the mixture. Add the mustard, nutmeg and lemon peel as well.
Spread the filling over the schnitzel with a tablespoon and beat in, then turn in the flour, egg and breadcrumbs and fry in olive oil.
Wash the quinoa, chop the onion and leek and fry in a little butter. Put the quinoa and water in a saucepan and let it steep almost cooked. Then add the leek and cook it to the end, season with salt, pepper and a little nutmeg.
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