Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place beetroot, sweet potato and carrots on tray; spray with olive oil. Bake vegetables for 25–30 minutes, or until golden.
Step 2 Meanwhile, put flour on a plate. Whisk egg and 1 tablespoon of water in a bowl. Combine breadcrumbs or quinoa with herbs and lemon zest on a separate plate. Dip a piece of veal into flour, then into egg mixture and then into breadcrumb or quinoa mixture. Place veal on a plate; repeat to make 4 crumbed schnitzels.
Step 3 Heat olive oil in a non-stick frying pan over medium heat. Cook schnitzels for 2–3 minutes per side, or until golden. Serve schnitzels with roast veg wedges, salad leaves and lemon wedges.
Why our dish is healthier
Quinoa, not breadcrumbs: We’ve coated our schnitzel with quinoa flakes instead of breadcrumbs. Quinoa is higher in protein and fibre than store-bought breadcrumbs. To slash the salt and add loads of fresh flavour, we mixed herbs and lemon zest with the quinoa.
Antioxidant-rich vegies: Instead of the usual pairing of mashed potato or hot chips, we have served our schnitzel with a variety of nutrient-rich vegies. Carrots and sweet potato are good sources of the antioxidant beta-carotene, which the body converts to vitamin A, for eye health and immunity. To top it off, we’ve added salad leaves to ensure you’re getting four of your five daily serves of veg!
Heart-healthy fat: Our schnitzel has a quarter of the fat of a fried pub version. Schnitzel is traditionally fried in butter and oil, raising the saturated fat content. We used olive oil, which is rich in heart-friendly monounsaturated fats.
Our version per serve
Total fat 9.1g
Sat fat 2.0g
Regular version per serve
Total fat 41.1g