GLUTEN-FREE MIDWEEK MEALS
Gluten-free cooking doesn’t have to mean buying specialised ingredients or preparing separate meals. These four filling dinners are free of gluten and loaded with flavour, so no-one has to miss out
GLUTEN-FREE MINI PORK SCHNITZELS WITH POTATO AND ORANGE SALAD
SERVES 4 PREP 30 MINUTES (PLUS 15 MINUTES REFRIGERATION) COOK 15 MINUTES
2½ cups fresh gluten-free breadcrumbs (see notes) 1 small bunch chives, thinly sliced 1 tablespoon gluten-free all-purpose pepper seasoning 2 eggs 300g pork fillet, thinly sliced 500g packet baby red potatoes, halved 200g green beans, trimmed ¼ cup extra virgin olive oil 1 cup seedless red grapes, halved 2 oranges, peeled, sliced into rounds Lemon wedges and fresh flat-leaf parsley leaves, to serve Mustard Dressing 1 tablespoon gluten-free wholegrain mustard 2 tablespoons plain Greek-style yoghurt 2 tablespoons apple cider vinegar 2 tablespoons extra virgin olive oil
1 Make Mustard Dressing Place mustard, yoghurt, vinegar and oil in a large bowl. Season with salt and pepper. Whisk well to combine. Set aside. 2 Combine breadcrumbs, chives and seasoning together on a large plate. Season with salt and pepper. 3 Whisk eggs with 1 tablespoon water in a large shallow bowl. Season with salt and pepper. Whisk to combine. Dip 1 piece of pork in egg mixture. Coat in breadcrumb mixture, pressing firmly to secure. Repeat with remaining pieces of pork. Place on a large baking paper-lined tray. Refrigerate for 15 minutes. 4 Meanwhile, place potato in a large saucepan of water. Bring to the boil over high heat. Boil for 12 minutes, adding beans in the last 1 minute of cooking time. Drain well. Add to dressing in bowl. Toss well to combine. 5 Heat oil in a large non-stick frying pan over medium-high heat. Cook pork, in 2 batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel. 6 Add grape and orange to potato salad. Gently toss to combine. Serve with lemon wedges and schnitzels, sprinkled with parsley leaves. NUTRITION: (per serve) 2550kj; 31.6g fat; 5.4g sat fat; 28.2g protein; 48g carbs; 9g fibre; 177mg chol; 1222mg sodium.