eCook Meal
GUILT-FREE BEEF SCHNITZEL
with rocket pesto & roast sweet potato
Gluten-free schnitzel? You don’t have to ask us twice! With a homemade, crispy crust of cheese and quinoa, toasted almonds, and a pesto-drizzled tomato and rocket salad, this dish is a must.
Serving guide
Choose your portion size.
SWEET POTATO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTED Almonds
Place a pan, large enough for the schnitzel, over a medium heat. When hot, toast the flaked Almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DRESSING
Combine the Yoghurt and the rocket pesto in a bowl. Add milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
QUINOA CRUST
Mix the quinoa and the grated Italian hard cheese in a shallow dish. In a second shallow dish, whisk 1 egg with 1 tsp of water. Prepare a third shallow dish containing the corn flour, seasoned lightly. Pat the Beef schnitzel dry with some paper towel. Pass the schnitzel through the corn flour, then the egg, then the quinoa mixture. When passing through the quinoa mixture, press it into the meat so it sticks and coats evenly. Dust off excess mixture in between each coating.
FRY YOUR SCHNITZEL
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 2-3 minutes per side, keeping a close eye on itso the quinoa doesn’t burn. Once cooked through and golden, remove from the pan. Set aside to drain on some paper towel for 5 minutes.
JUST BEFORE SERVING
Using a bowl, toss the rinsed green leaves and quartered baby tomatoes with a drizzle of olive oil and some seasoning.
CRUNCH TIME!
Load up some roast sweet potato and a crispy schnitzel. Serve the fresh salad on the side and drizzle over the pesto and Yoghurt dressing. Last but not least, garnish with the toasted flaked Almonds. You nailed it, Chef!
SWEET POTATO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTED Almonds
Place a pan, large enough for the schnitzels, over a medium heat. When hot, toast the flaked Almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DRESSING
Combine the Yoghurt and the rocket pesto in a bowl. Add milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
QUINOA CRUST
Mix the quinoa and the grated cheese in a shallow dish. In a second shallow dish, whisk 1 egg with 1 tsp of water. Prepare a third shallow dish containing the corn flour, seasoned lightly. Pat the Beef schnitzels dry with some paper towel. Pass a schnitzel through the corn flour, then the egg, then the quinoa mixture. When passing through the quinoa mixture, press it into the meat so it sticks and coats evenly. Dust off excess mixture in between each coating. Repeat this step with the other schnitzel.
FRY YOUR SCHNITZELS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side, keeping a close eye on them so the quinoa doesn’t burn. Once cooked through and golden, remove from the pan. Set aside to drain on some paper towel for 5 minutes.
JUST BEFORE SERVING
Using a salad bowl, toss the rinsed green leaves and quartered baby tomatoes with a drizzle of olive oil and some seasoning.
CRUNCH TIME!
Load up some roast sweet potato and a crispy schnitzel. Serve the fresh salad on the side and drizzle over the pesto and Yoghurt dressing. Last but not least, garnish with the toasted flaked Almonds. You nailed it, Chef!
SWEET POTATO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
TOASTED Almonds
Place a pan, large enough for the schnitzels, over a medium heat. When hot, toast the flaked Almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DRESSING
Combine the Yoghurt and the rocket pesto in a bowl. Add milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
QUINOA CRUST
Mix the quinoa and the grated cheese in a shallow dish. In a second shallow dish, whisk 1 egg with 1 tsp of water. Prepare a third shallow dish containing the corn flour, seasoned lightly. Pat the Beef schnitzels dry with some paper towel. Pass a schnitzel through the corn flour, then the egg, then the quinoa mixture. When passing through the quinoa mixture, press it into the meat so it sticks and coats evenly. Dust off excess mixture in between each coating. Repeat this step with the other schnitzel.
FRY YOUR SCHNITZELS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side, keeping a close eye on them so the quinoa doesn’t burn. Once cooked through and golden, remove from the pan. Set aside to drain on some paper towel for 5 minutes.
JUST BEFORE SERVING
Using a salad bowl, toss the rinsed green leaves and quartered baby tomatoes with a drizzle of olive oil and some seasoning.
CRUNCH TIME!
Load up some roast sweet potato and a crispy schnitzel. Serve the fresh salad on the side and drizzle over the pesto and Yoghurt dressing. Last but not least, garnish with the toasted flaked Almonds. You nailed it, Chef!
SWEET POTATO ROAST
Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
TOASTED Almonds
Place a pan, large enough for the schnitzels, over a medium heat. When hot, toast the flaked Almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
DRESSING
Combine the Yoghurt and the rocket pesto in a bowl. Add milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.
QUINOA CRUST
Mix the quinoa and the grated Italian hard cheese in a dish. In a second dish, whisk 2 eggs with 1 tsp of water. Prepare a third dish containing the corn flour, seasoned lightly. Pat the schnitzels dry with some paper towel. Pass a schnitzel through the corn flour, then the egg, then the quinoa mixture. When passing through the quinoa mixture, press it into the meat so it sticks and coats evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next one. Dust off excess mixture in between each coating. Repeat this step with each schnitzel.
FRY YOUR SCHNITZELS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side, keeping a close eye on them so the quinoa doesn’t burn. Once cooked through and golden, remove from the pan. Set aside to drain on some paper towel for 5 minutes. Do this step in batches and pop them in the oven for 2-3 minutes to heat up again.
JUST BEFORE SERVING
Using a salad bowl, toss the rinsed green leaves and quartered baby tomatoes with a drizzle of olive oil and some seasoning.
CRUNCH TIME!
Load up some roast sweet potato and a crispy schnitzel. Serve the fresh salad on the side and drizzle over the pesto and Yoghurt dressing. Last but not least, garnish with the toasted flaked Almonds. You nailed it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.01
for 4 servings · R41.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Beef Schnitzel needs 600 gCrumbed Beef Schnitzels Avg 500 g 500 g at R100.00 · 1.20× packR120.00
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- Grated Italian Hard Cheese
- Baby Tomatoes
- Red & White Quinoa
- Pesto Princess Rocket Pesto
- Corn Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GUILT-FREE BEEF SCHNITZEL?
The preparation time for GUILT-FREE BEEF SCHNITZEL with rocket pesto & roast sweet potato is between 20 and 30 minutes.
What is the total time required to make GUILT-FREE BEEF SCHNITZEL with rocket pesto & roast sweet potato?
The total time required to make GUILT-FREE BEEF SCHNITZEL with rocket pesto & roast sweet potato is between 35 and 45 minutes.
How many servings does GUILT-FREE BEEF SCHNITZEL provide?
4 servings
What are the main ingredients in GUILT-FREE BEEF SCHNITZEL?
Almonds, Baby Tomato, Beef, Beef Schnitzel, Corn Flour, Green Leaves, Italian Hard Cheese, Pesto Princess Rocket Pesto, Red & White Quinoa, Sweet Potato, Yoghurt
What is the nutritional information of GUILT-FREE BEEF SCHNITZEL?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare GUILT-FREE BEEF SCHNITZEL?
DRESSING: Combine the yoghurt and the rocket pesto in a bowl. Add milk or water in 5ml increments until drizzling consistency. Season to taste and set aside for serving. CRUNCH TIME!: Load up some roast sweet potato and a crispy schnitzel. Serve the fresh salad on the side and drizzle over the pesto and yoghurt dressing. Last but not least, garnish with the toasted flaked almonds. You nailed it, Chef! TOASTED ALMONDS: Place a pan, large enough for the schnitzels, over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. SWEET POTATO ROAST: Preheat the oven to 200°C. Spread out the sweet potato pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. JUST BEFORE SERVING: Using a salad bowl, toss the rinsed green leaves and quartered baby tomatoes with a drizzle of olive oil and some seasoning. FRY YOUR SCHNITZELS: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side, keeping a close eye on them so the quinoa doesn’t burn. Once cooked through and golden, remove from the pan. Set aside to drain on some paper towel for 5 minutes. QUINOA CRUST: Mix the quinoa and the grated cheese in a shallow dish. In a second shallow dish, whisk 1 egg with 1 tsp of water. Prepare a third shallow dish containing the corn flour, seasoned lightly. Pat the beef schnitzels dry with some paper towel. Pass a schnitzel through the corn flour, then the egg, then the quinoa mixture. When passing through the quinoa mixture, press it into the meat so it sticks and coats evenly. Dust off excess mixture in between each coating. Repeat this step with the other schnitzel.
What should be prepared from my kitchen to make GUILT-FREE BEEF SCHNITZEL?
Almonds, Baby Tomato, Beef, Beef Schnitzel, Corn Flour, Green Leaves, Italian Hard Cheese, Pesto Princess Rocket Pesto, Red & White Quinoa, Sweet Potato, Yoghurt
How many calories does GUILT-FREE BEEF SCHNITZEL have?
calories
How much fat content does GUILT-FREE BEEF SCHNITZEL have?
grams