Quinoa-Crusted Beef Schnitty

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 2 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

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.

2. 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.

3. 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.

4. 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!

5. 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.

6. 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?

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