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heartfoundation.org.au|Helpline 13 11 12

Quinoa crumbed veal schnitzel with greens & Panzanella salad

15 minutes (15 minutes)
Serves 4
    3/4 cup quinoa flakes
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1/2 cup wholemeal plain flour
  • 2 eggs, lightly beaten
  • 4 x 125g lean veal schnitzels
  • 2 teaspoons olive oil
  • *Panzanella Salad*
  • 3 thick slices multigrain bread, coarsely torn
  • 250g cherry tomatoes, halved
  • 2 roma tomatoes, quartered
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 4 tablespoons basil leaves, roughly chopped
  • 1/2 teaspoon freshly cracked black pepper
  • 2 bunches broccolini, to serve
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.

Combine quinoa flakes, parsley and chives and put in a small flat bowl.

Put flour, and eggs into 2 separate flat bowls.

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.

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.

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.

While schnitzels are cooking, cook broccolini in a saucepan of boiling
water for 4-5 minutes or until just tender. Drain.

Serve schnitzels with Panzanella salad, broccolini and a lemon wedge.

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