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Quinoa crumbed veal schnitzel with greens and panzanella salad

Quinoa crumbed veal schnitzel with greens and panzanella salad


4 serves

15 m

15 m


  • 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


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.

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