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