What are the main ingredients in Quinoa-Crusted Beef Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Egg/s

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 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. 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? 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!

What should be prepared from my kitchen to make Quinoa-Crusted Beef Schnitty?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Egg/s

Quinoa-Crusted Beef Schnitty

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!

Quinoa-Crusted Beef Schnitty

with sweet potato wedges, Kalamata olives & crispy capers

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
BIO XXI Organic Quinoa Flakes
Capers
Free-range Beef Schnitzel
Fresh Basil
Lemon
NOMU Provençal Rub
Pitted Kalamata Olives
Salad Leaves
Sweet Potato
Tapioca Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Egg/s

Serves 1

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?

Sweet Potato - 250g
BIO XXI Organic Quinoa Flakes - 100ml
NOMU Provençal Rub - 7,5ml
Tapioca Flour - 30ml
Free-range Beef Schnitzel - 150g
Salad Leaves - 20g
Pitted Kalamata Olives - 25g
Lemon - 1
Fresh Basil - 4g
Capers - 10g

Download the Recipe

Serves 2

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?

Sweet Potato - 500g
BIO XXI Organic Quinoa Flakes - 200ml
NOMU Provençal Rub - 15ml
Tapioca Flour - 60ml
Free-range Beef Schnitzel - 300g
Salad Leaves - 40g
Pitted Kalamata Olives - 50g
Lemon - 1
Fresh Basil - 8g
Capers - 20g

Download the Recipe

Serves 3

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?

Sweet Potato - 500g
BIO XXI Organic Quinoa Flakes - 200ml
NOMU Provençal Rub - 15ml
Tapioca Flour - 60ml
Free-range Beef Schnitzel - 300g
Salad Leaves - 40g
Pitted Kalamata Olives - 50g
Lemon - 1
Fresh Basil - 8g
Capers - 20g

Download the Recipe

Serves 4

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?