Step 1Place the tomatoes, garlic and vinegar in a saucepan over high heat. Bring to boil; reduce heat. Simmer, stirring occasionally, for 15 minutes. Season with cracked black pepper.
Step 2Cook potatoes in a large saucepan of boiling water for 10–12 minutes, or until just tender. Drain. Return potatoes to pan. Add table spread, milk and season with pepper. Mash potatoes until smooth. Cover to keep warm.
Step 3Meanwhile, using a meat mallet or rolling pin, flatten the chicken between 2 pieces of plastic wrap until 5mm thick. Place flour on a plate. Whisk egg white and 1 tablespoon of water in a bowl. Place quinoa flakes on a plate. Dip chicken into flour, then egg white mixture, then quinoa. Place onto a plate. Continue to coat the remaining chicken fillets to make 4 crumbed schnitzels.
Step 4Heat olive oil in a large non-stick frying pan at medium-high. Cook schnitzels for 2–3 minutes on each side, or until golden and cooked through. Drain on paper towels.
Step 5Meanwhile, cook broccolini in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain. Top chicken with tomato sauce and serve with mash, broccolini and rocket.