GUILT-FREE BEEF SCHNITZEL

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

with rocket pesto & roast sweet potato

4.5

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Salt & Pepper
  • Milk (optional)
  • Eggs
  • Water
  • Paper Towel
  • Oil (cooking, olive or coconut)
Photo of GUILT-FREE BEEF SCHNITZEL
  1. 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.

  2. 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.

  3. 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.

  4. 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/" title="View all our recipes with Beef at eCook">Beef/beef-schnitzel/" title="View all our recipes with Beef Schnitzel at eCook">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.

  5. 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.

  6. JUST BEFORE SERVING

    Using a bowl, toss the rinsed Green Leaves and quartered Baby Tomatoes with a drizzle of olive oil and some seasoning.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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/" title="View all our recipes with Beef at eCook">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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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/" title="View all our recipes with Beef at eCook">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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

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?

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

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. 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. 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. 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!

What should be prepared from my kitchen to make GUILT-FREE BEEF SCHNITZEL?

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

How many calories does GUILT-FREE BEEF SCHNITZEL have?

calories

How much fat content does GUILT-FREE BEEF SCHNITZEL have?

grams

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