Quinoa crumbed veal schnitzel with shaved fennel and apple salad

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How to make Quinoa crumbed veal schnitzel with shaved fennel and apple salad

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 1/2 cup rice flour
  • 1/3 cup milk
  • 1 egg
  • 1 1/2 cups quinoa flakes
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons finely grated lemon rind
  • 4 x 125g veal schnitzels (uncrumbed)
  • 1 fennel, fronds reserved
  • 2 small pink lady apples
  • 2 cups watercress sprigs
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon wholegrain mustard
  • Vegetable oil, for shallow-frying
  • Lemon wedges, to serve

Method

  • Step 1 Place rice flour on a plate. Season with salt and pepper. Whisk milk and egg in a shallow bowl until combined. Combine quinoa, chives and lemon rind on a plate.
  • Step 2 Toss 1 piece veal schnitzel in rice flour mixture, shaking off excess. Dip in egg mixture. Coat in quinoa mixture, pressing down firmly. Place on a tray. Repeat with remaining veal, rice flour, egg and quinoa mixtures. Refrigerate for 10 minutes (see notes).
  • Step 3 Meanwhile, using a mandolin or sharp knife, thinly shave fennel. Halve and core apples. Cut into thin wedges. Combine fennel, reserved fennel fronds, apple and watercress in a medium bowl.
  • Step 4 Whisk lemon juice, oil and mustard in a small bowl to combine. Season with salt and pepper. Add dressing to fennel mixture. Toss to combine.
  • Step 5 Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels for 2 minutes each side or until just cooked through. Drain on paper towel. Serve schnitzels with fennel and apple salad and lemon wedges.

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