Quinoa, Pis­ta­chio and Herb Schnitzel with Herb Slaw (gf)

Dou­ble-crumb­ing the schnitzel will en­sure a fan­tas­ti­cally crunchy coat­ing. Quinoa flakes are avail­able at any good su­per­mar­ket and work well as a gluten-free op­tion.



½ cup rice flour 4 eggs, whisked 1 cup quinoa flakes 1 ta­ble­spoon thyme leaves 8 large sage leaves, finely chopped

60 grams pis­ta­chios, roughly chopped

40 grams Parme­san, finely grated ½ tea­spoon sea salt ½ tea­spoon cracked pep­per 500 grams pork schnitzel pieces 2 ta­ble­spoons olive oil


⅓ savoy cab­bage, shred­ded

2 cel­ery sticks, thinly sliced 1 spring onion, thinly sliced

1 fen­nel bulb, thinly sliced and fronds finely chopped

¼ cup mint leaves, roughly chopped

½ cup pars­ley leaves, roughly chopped

juice 1 lemon

2 ta­ble­spoons ap­ple cider vine­gar

¼ cup olive oil 1 clove gar­lic, crushed sea salt and ground pep­per

2 ta­ble­spoons sesame seeds, toasted

Pre­heat oven to 180°C and line a bak­ing tray with bak­ing pa­per.

SCHNITZEL: Place the rice flour in a shal­low bowl, the whisked eggs in a sec­ond and the quinoa flakes, thyme leaves, sage, pis­ta­chios, Parme­san, sea salt and cracked pep­per in a third.

Coat the pork in flour, then eggs, then quinoa mix. Place the pork back into the egg, then into the quinoa again. Place on bak­ing tray and driz­zle with olive oil. Bake for 20-25 min­utes or un­til golden and crunchy, and turn half­way through cook­ing.

HERB SLAW: Mean­while, in a large bowl, com­bine the cab­bage, cel­ery, spring onion, sliced fen­nel bulb and fronds, mint and pars­ley leaves. In a small bowl, mix to­gether the lemon juice, ap­ple cider vine­gar, olive oil, gar­lic and salt and pep­per. Add dress­ing to salad and toss through toasted sesame seeds. SERVES 4

Cook’s tip: Herbs will be­gin to bruise once chopped; add herbs and dress­ing to salad just be­fore serv­ing.

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