quinoa-crusted veal schnitzel

with pea, mint and feta smash

  • 2 eggs
  • 2 cloves garlic, crushed 
  • 1 teaspoon sea salt flakes 
  • ½ cup (65g) wholemeal spelt flour+ 
  • 2 cups (200g) quinoa flakes 
  • 8 x 50g veal schnitzels 
  • 2 tablespoons extra virgin olive oil 
  • lemon wedges, to serve 

pea, mint and feta smash 

  • 4 cups (480g) frozen peas, thawed 
  • ¼ cup mint leaves, roughly chopped, plus extra to serve 
  • sea salt and cracked black pepper 
  • 1 tablespoon finely grated lemon rind 
  • 100g Persian feta, crumbed
  1. To make the pea smash, place the peas in a large bowl and roughly mash with a potato masher. Add the mint, salt, pepper, lemon and feta. Toss to combine and set aside.
  2. Place the eggs, garlic and salt in a bowl and whisk with a fork to combine. Place the flour in a separate bowl and place the quinoa flakes on a plate. Dust the veal, one piece at a time, in the flour, dip in the egg, and press into the quinoa flakes to coat.
  3. Heat half the oil in a large non-stick frying pan over medium heat. Cook half the veal for 3–4 minutes, turning halfway. Repeat with the remaining oil and veal. 
  4. Serve with the pea smash, extra mint and lemon wedges.  Serves 4.

+ Wholemeal spelt flour is high in fibre and has a lower level of gluten for easier digestion. Find it in supermarkets and health food stores.

RATE THIS RECIPE:
Reader ratings (3.83) 321751
Pru Engel

This healthier take on schnitzel is one of my new go-to dinners… we absolutely love it!

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