Quinoa crumbed veal schnitzel with greens and panzanella salad
4 serves
15 m
15 m
Ingredients
- ¾ cup quinoa flakes
- 2 tablespoons parsley, finely chopped
- 1 tablespoon chives, finely chopped
- ½ cup wholemeal plain flour
- 2 eggs, lightly beaten
- 4 x 125 g lean veal schnitzels
- 2 teaspoons olive oil
Panzanella Salad
- 3 thick slices multigrain bread, coarsely torn
- 250 g cherry tomatoes, halved
- 2 roma tomatoes, quartered
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons basil leaves, roughly chopped
- ½ teaspoon freshly cracked black pepper
- 2 bunches broccolini, to serve
Method
Step 1
Preheat oven to 200 °C. Place coarsely torn bread onto a baking tray and bake for 10-15 minutes or until bread is toasted and golden brown. Set aside.
Step 2
Combine quinoa flakes, parsley and chives and put in a small flat bowl.
Step 3
Put flour, and eggs into 2 separate flat bowls.
Step 4
Dip a piece of veal into the flour, then into the egg mix then into the quinoa flake mixture. Place crumbed veal onto a plate and repeat for 3 other schnitzels.
Step 5
To make Panzanella Salad, place cherry tomatoes, Roma tomatoes, red onion, olive oil, red wine vinegar, basil, black pepper and bread in a large bowl and toss gently to combine.
Step 6
Heat oil in a large non-stick frying pan over medium heat. Cook schnitzels for 3-4 minutes per side, or until golden and cooked through.
Step 7
While schnitzels are cooking, cook broccolini in a saucepan of boiling water for 4-5 minutes or until just tender. Drain.
Step 8
Serve schnitzels with Panzanella salad, broccolini and a lemon wedge.
