Chef Ray – Superior Schnitzel

Using quinoa and lemon zest instead of breadcrumbs gives this schnitzel a twist from the classic meal. Combined with roast kumara, carrots, and beetroot gives plenty of vitamins and minerals.

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Superior Schnitzel

Using quinoa and lemon zest instead of breadcrumbs gives this schnitzel a twist from the classic meal. Combined with roast kumara, carrots, and beetroot gives plenty of vitamins and minerals.

Total Time30 minutes mins

Course: Main Course

Keyword: Healthy, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, HFG, Schnitzel

Servings: 4

Ingredients

• 3 large betroots (about 400g) trimmed, peeled, cut into wedges
• 500 g kumara peeled, cut into wedges
• 2 large carrots peeled, cut into thick lengths
• ¼ cup plain flour
• ¾ cup quinoa flakes
• 2 Tbsps. chopped herbs, such as chives and parsley
• 2 tsps. lemon zest
• 4 125g beef schnitzels
• 1 Tbsp. olive oil
• 4 cups mixed salad leaves to serve
• lemon wedges to serve

Instructions

• Preheat oven to 180°C/355°F. Line a large baking tray with baking paper. Place betroot and kumara wedges on tray with carrots and spray with oil spray. Bake veges for 25-30 miutes , or until tender and golden.
• Meanwhile, put flour on a plate. Whisk egg and 1 tablespoon water in a bowl. Combine quinoas with herbs and lemon zest on a seperate plate. Dip a piece of beef into flour, then into egg mixture, and then finally into quinoa mixture.Place beef on a plate. Repeat this process with rrmaining beef to make 4 crumbled schnitzels.
• Heat olive oil in a non-stick frying pan over medium-high heat. Add schnitzels and cookkfor 2-3 minutes per side, or until golden. Serve schnitzels with roast vege wedges, mized salad leaves and a lemon wedge.

Notes

Macri, Liz; (Apr 2016) HFG Makeover: Superior Schnitzel in: Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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