Healthy schnitzel

Treat your­self to tasty pub grub with­out the added fat. Our sch­nitty comes packed with pro­tein and fi­bre.

Healthy Food Guide (Australia) - - FRONT PAGE -

Veal schnitzel with roast veg wedges

Serves 4 Cost per serve $5.10 Time to make 30 min

di­a­betes friendly dairy free 3 large (about 400g) beet­roots, trimmed, peeled, cut into wedges 500g sweet potato, peeled,

cut into wedges 2 large car­rots, peeled,

cut into thick lengths ¼ cup plain flour (see Cook’s tip) 1 egg ¾ cup quinoa flakes 2 ta­ble­spoons chopped herbs

(such as chives and pars­ley) 2 tea­spoons le­mon zest 4 x 125g lean veal schnitzels 1 ta­ble­spoon olive oil 4 cups mixed salad leaves,

to serve Le­mon wedges, to serve 1 Pre­heat oven to 180°C. Line a large bak­ing tray with bak­ing pa­per. Place beet­root and sweet potato wedges on tray with car­rots and spray with olive oil. Bake ve­g­ies for 25–30 min­utes, or un­til ten­der and golden. 2 Mean­while, put flour on a plate. Whisk egg and 1 ta­ble­spoon wa­ter in a bowl. Com­bine quinoa with herbs and le­mon zest on a sep­a­rate plate. Dip a piece of veal into flour, then into egg mix­ture and then into quinoa mix­ture. Place veal on a plate; re­peat this process with re­main­ing veal to make 4 crumbed schnitzels. 3 Heat olive oil in a non-stick fry­ing pan over medium-high heat. Add schnitzels and cook for 2–3 min­utes per side, or un­til golden. Serve schnitzels with roast veg wedges, mixed salad leaves and a le­mon wedge. Cook’s tip: To make this meal gluten free, re­place the plain flour with rice flour.

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