The combination of Quinoa and schnitzel is quit nice actually. Just don’t forget to squeeze the lemon wedge over the veal, to give it that zing. Do serve this dish with the pea smash and close your eyes and taste the summer. -enjoy-
INGREDIENTS (serves 4)
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
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.
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.
Serve with the pea smash, extra mint and lemon wedges.