eCook Meal
Quinoa-Crusted Beef Schnitty
with sweet potato wedges, Kalamata olives & crispy capers
A guilt-free schnitzel with a gluten-free crumb? There’s no resisting that! On the crunchy side of things, you’ve not only got a crust of organic quinoa flakes, but a luxurious sauce of burnt butter and crispy fried capers. Ravishing!
Serving guide
Choose your portion size.
GET THINGS GOING
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the quinoa flakes with half of the Provençal Rub. Prepare a third shallow dish containing the tapioca flour, seasoned lightly.
CRUMBS AWAY!
When the wedges reach the halfway mark, coat the schnitzel in the flour first, then in the egg, and lastly in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess in between coatings. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Set aside for frying.
ITALIAN-INSPIRED SALAD
Place the rinsed salad leaves in a bowl with the sliced olives, the Lemon zest to taste, and three-quarters of the sliced basil. Toss together with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
BURNT BUTTER Capers
Place a pan over a medium-high heat with 30g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained Capers for 2-3 minutes until they’re crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 1 lemon wedge. Mix to combine and season to taste – go easy, capers are salty!
GET YOUR Beef CRISPY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the schnitzel for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion and allow to drain on some paper towel.
FRESH & SATISFYING
Plate up the crispy Beef schnitzel and pour over the burnt butter and caper sauce to taste. Dish up some roast sweet potato wedges next to it and serve the Italian-style salad on the side. Garnish with the remaining sliced basil. How easy was that?
GET THINGS GOING
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the quinoa flakes with half of the Provençal Rub. Prepare a third shallow dish containing the tapioca flour, seasoned lightly.
CRUMBS AWAY!
When the wedges reach the halfway mark, coat a schnitzel in the flour first, then in the egg, and lastly in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess in between coatings. Make sure it’s fully coated in each mixture before moving on to repeat with the other schnitzel. Set aside for frying.
ITALIAN-INSPIRED SALAD
Place the rinsed salad leaves in a bowl with the sliced olives, the Lemon zest to taste, and three-quarters of the sliced basil. Toss together with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
BURNT BUTTER Capers
Place a pan over a medium-high heat with 60g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained Capers for 3-4 minutes until they’re crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 2 lemon wedges. Mix to combine and season to taste – go easy, capers are salty!
GET YOUR Beef CRISPY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the schnitzels for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion and allow to drain on some paper towel.
FRESH & SATISFYING
Plate up the crispy Beef schnitzels and pour over the burnt butter and caper sauce to taste. Dish up some roast sweet potato wedges next to them and serve the Italian-style salad on the side. Garnish with the remaining sliced basil. How easy was that?
GET THINGS GOING
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the quinoa flakes with half of the Provençal Rub. Prepare a third shallow dish containing the tapioca flour, seasoned lightly.
CRUMBS AWAY!
When the wedges reach the halfway mark, coat a schnitzel in the flour first, then in the egg, and lastly in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess in between coatings. Make sure it’s fully coated in each mixture before moving on to repeat with the other schnitzel. Set aside for frying.
ITALIAN-INSPIRED SALAD
Place the rinsed salad leaves in a bowl with the sliced olives, the Lemon zest to taste, and three-quarters of the sliced basil. Toss together with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
BURNT BUTTER Capers
Place a pan over a medium-high heat with 60g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained Capers for 3-4 minutes until they’re crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 2 lemon wedges. Mix to combine and season to taste – go easy, capers are salty!
GET YOUR Beef CRISPY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the schnitzels for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion and allow to drain on some paper towel.
FRESH & SATISFYING
Plate up the crispy Beef schnitzels and pour over the burnt butter and caper sauce to taste. Dish up some roast sweet potato wedges next to them and serve the Italian-style salad on the side. Garnish with the remaining sliced basil. How easy was that?
GET THINGS GOING
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, combine the quinoa flakes with half of the Provençal Rub. Prepare a third shallow dish containing the tapioca flour, seasoned lightly.
CRUMBS AWAY!
When the wedges reach the halfway mark, coat a schnitzel in the flour first, then in the egg, and lastly in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess in between coatings. Make sure it’s fully coated in each mixture before moving on to repeat with the next schnitzel. Set aside for frying.
ITALIAN-INSPIRED SALAD
Place the rinsed salad leaves in a bowl with the sliced olives, the Lemon zest to taste, and three-quarters of the sliced basil. Toss together with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Set aside for serving.
BURNT BUTTER Capers
Place a large pan over a medium-high heat with 120g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained Capers for 4-5 minutes until they’re crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 3 lemon wedges. Mix to combine and season to taste – go easy, capers are salty!
GET YOUR Beef CRISPY!
Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the schnitzels for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion and allow to drain on some paper towel. You may need to do this step in batches.
FRESH & SATISFYING
Plate up the crispy Beef schnitzels and pour over the burnt butter and caper sauce to taste. Dish up some roast sweet potato wedges next to them and serve the Italian-style salad on the side. Garnish with the remaining sliced basil. How easy was that?
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.04
for 4 servings · R51.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Free-range Beef Schnitzel needs 600 gCrumbed Beef Schnitzels Avg 500 g 500 g at R100.00 · 1.20× packR120.00
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
Not in the Woolies basket — source these elsewhere:
- BIO XXI Organic Quinoa Flakes
- NOMU Provençal Rub
- Tapioca Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quinoa-Crusted Beef Schnitty?
The preparation time for Quinoa-Crusted Beef Schnitty with sweet potato wedges, Kalamata olives & crispy capers is between 25 and 40 minutes.
What is the total time required to make Quinoa-Crusted Beef Schnitty with sweet potato wedges, Kalamata olives & crispy capers?
The total time required to make Quinoa-Crusted Beef Schnitty with sweet potato wedges, Kalamata olives & crispy capers is between 45 and 55 minutes.
How many servings does Quinoa-Crusted Beef Schnitty provide?
4 servings
What are the main ingredients in Quinoa-Crusted Beef Schnitty?
Beef, Beef Schnitzel, BIO XXI Quinoa Flakes, Capers, Fresh Basil, Lemon, NOMU Provençal Rub, Pitted Kalamata Olives, Salad Leaves, Sweet Potato, Tapioca Flour
What is the nutritional information of Quinoa-Crusted Beef Schnitty?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Quinoa-Crusted Beef Schnitty?
GET YOUR BEEF CRISPY!: Return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the schnitzels for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion and allow to drain on some paper towel. ITALIAN-INSPIRED SALAD: Place the rinsed salad leaves in a bowl with the sliced olives, the lemon zest to taste, and three-quarters of the sliced basil. Toss together with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Set aside for serving. BURNT BUTTER CAPERS: Place a pan over a medium-high heat with 60g of butter and the remaining Provençal Rub. Stir until the butter begins to foam, then fry the drained capers for 3-4 minutes until they’re crispy and the butter is golden brown. Transfer to a bowl (including the sauce) and squeeze in the juice of 2 lemon wedges. Mix to combine and season to taste – go easy, capers are salty! FRESH & SATISFYING: Plate up the crispy beef schnitzels and pour over the burnt butter and caper sauce to taste. Dish up some roast sweet potato wedges next to them and serve the Italian-style salad on the side. Garnish with the remaining sliced basil. How easy was that? GET THINGS GOING: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the quinoa flakes with half of the Provençal Rub. Prepare a third shallow dish containing the tapioca flour, seasoned lightly. CRUMBS AWAY!: When the wedges reach the halfway mark, coat a schnitzel in the flour first, then in the egg, and lastly in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess in between coatings. Make sure it’s fully coated in each mixture before moving on to repeat with the other schnitzel. Set aside for frying.
What should be prepared from my kitchen to make Quinoa-Crusted Beef Schnitty?
Beef, Beef Schnitzel, BIO XXI Quinoa Flakes, Capers, Fresh Basil, Lemon, NOMU Provençal Rub, Pitted Kalamata Olives, Salad Leaves, Sweet Potato, Tapioca Flour
How many calories does Quinoa-Crusted Beef Schnitty have?
calories
How much fat content does Quinoa-Crusted Beef Schnitty have?
grams