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.
GUILT-FREE BEEF SCHNITZEL
GUILT-FREE BEEF SCHNITZEL
with rocket pesto & roast sweet potato
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Schnitzel
- Corn Flour
- Flaked Almonds
- Grated Italian Hard Cheese
- Green Leaves
- Pesto Princess Rocket Pesto
- Plain Yoghurt
- Red & White Quinoa
- Sweet Potato
From your kitchen:
- Salt & Pepper
- Milk (optional)
- Eggs
- Water
- Paper Towel
- Oil (cooking, olive or coconut)
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 - 250g
Flaked Almonds - 10g
Plain Yoghurt - 40ml
Pesto Princess Rocket Pesto - 15ml
Red & White Quinoa - 50ml
Grated Italian Hard Cheese - 40ml
Corn Flour - 20ml
Beef Schnitzel - 150g
Baby Tomatoes - 100g
Green Leaves - 20g
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 - 500g
Flaked Almonds - 20g
Plain Yoghurt - 80ml
Pesto Princess Rocket Pesto - 30ml
Red & White Quinoa - 100ml
Grated Italian Hard Cheese - 80ml
Corn Flour - 40ml
Beef Schnitzel - 300g
Baby Tomatoes - 200g
Green Leaves - 40g
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 - 500g
Flaked Almonds - 20g
Plain Yoghurt - 80ml
Pesto Princess Rocket Pesto - 30ml
Red & White Quinoa - 100ml
Grated Italian Hard Cheese - 80ml
Corn Flour - 40ml
Beef Schnitzel - 300g
Baby Tomatoes - 200g
Green Leaves - 40g
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!
Sweet Potato - 1kg
Flaked Almonds - 40g
Plain Yoghurt - 160ml
Pesto Princess Rocket Pesto - 60ml
Red & White Quinoa - 200ml
Grated Italian Hard Cheese - 160ml
Corn Flour - 80ml
Beef Schnitzel - 600g
Baby Tomatoes - 400g
Green Leaves - 80g
Woolies Products in this dish
