Gluten-free Herbed Beef Schnitzel
A tasty take on a beef schnitzel using quinoa flakes. Serve with baked sweet potato wedges for those not aiming for weight loss.
- Time
- 30 minutes
- Serves
- 4
- Calories
- 331
Ingredients
- 2 eggs, whisked
- 1 1/2 tbsp rice flour
- 300g beef schnitzel (not crumbed)
- 1 tbsp lemon rind
- 20g fresh mint leaves
- 20g garlic chives
- 1 10th cup chopped flat leaf parsley
- 100g salad mix
- 300g tomato
- 1 tbsp balsamic vinegar
- 40g tomato pesto
- 75g quinoa flakes
- 30g parmesan cheese
- 1 tbsp oil
Method
- Process cheese, herbs, quinoa, salt, pepper and lemon rind in a food processor until resembles bread crumb.
- Place rice flour, egg mixture and crumb mixture on seperate plates and dip each beef schnitzel in each one in order and set aside.
- Heat oil in a non stick pan over high heat. Once hot enough fry off the schnitzels until cooked through.
- Serve with a dollop of tomato pesto and combine the remaining ingredients for a side salad.