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Vienna schnitzel with cherry tomato sauce
Vienna schnitzel with cherry tomato sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crispy gluten-free schnitzel paired with tangy tomato sauce.
Ingredients:
  • 4 veal leg steaks
  • 65.00 gm rice flour
  • 2 eggs
  • 250.00 ml white rice crumbs (see note)
  • Extra-light olive or vegetable oil, for frying
  • Mashed potatoes, to serve
  • Steamed green beans, to serve
  • 250g cherry tomatoes, halved
  • 137.50 gm gluten-free Italian tomato pasta sauce
Instructions:
  • Preheat your oven to 130°C. Place the veal between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until it is 5mm thick.
  • For a delicious cherry tomato sauce, start by heating oil in a saucepan over medium-high heat. Sauté onion and garlic for 3 minutes until soft. Stir in tomatoes and pasta sauce, then simmer covered on low for 10-15 minutes until tomatoes are tender, stirring occasionally. Enjoy!
  • Prepare a breading station by placing rice flour, salt, and pepper on a large plate. Lightly whisk eggs in a shallow dish and put rice crumbs in another shallow dish. Coat veal evenly in the seasoned flour, dip in the egg, and then coat with rice crumbs, pressing them on firmly with your fingertips to ensure they stick.
  • Pour enough oil into a large, non-stick frying pan to reach a depth of 1cm. Heat over medium-high heat until hot. Cook schnitzels in batches for 2 minutes on each side, until medium or golden. Drain on paper towel and keep warm in the oven while cooking the rest. Serve with cherry tomato sauce, mashed potatoes, and green beans.

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