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Quinoa-crumbed veal schnitzel with shaved fennel and apple salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Try a crispy, gluten-free quinoa-crusted veal schnitzel for tonight's dinner.
Ingredients:
  • 65.00 gm rice flour
  • 375.00 ml quinoa flakes
  • 40.00 ml finely chopped fresh chives
  • 2 tsp finely grated lemon rind
  • 4 x 125g veal schnitzels (uncrumbed)
  • 1 fennel, fronds reserved
  • 2 small pink lady apples
  • 500.00 ml watercress sprigs
  • 42.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 5.90 gm wholegrain mustard
  • Vegetable oil, for shallow-frying
  • Lemon wedges, to serve
Instructions:
  • Sprinkle rice flour on a plate and season generously with salt and pepper. Mix milk and egg in a shallow bowl until smooth. Combine quinoa, chives, and lemon zest on a plate.
  • Coat 1 piece of veal schnitzel in rice flour mixture, then dip in egg mixture. Press firmly into quinoa mixture and place on a tray. Repeat with remaining veal, rice flour, egg, and quinoa mixtures. Chill in the refrigerator for 10 minutes.
  • Thinly shave the fennel using a mandolin or sharp knife, then halve and core the apples and cut them into thin wedges. Combine the shaved fennel, reserved fennel fronds, sliced apples, and watercress in a medium bowl.
  • Combine lemon juice, oil, and mustard in a small bowl and whisk together. Season with salt and pepper. Pour the dressing over the fennel mixture and toss everything together.
  • Heat a generous amount of oil in a large frying pan until it's about 5mm deep. Cook the schnitzels for about 2 minutes on each side or until they're cooked through. Let them drain on paper towel. Serve the schnitzels with fennel and apple salad and lemon wedges.

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