Ingredients
Schnitzel and salad
Salad dressing
Method
Schnitzel and salad
1.Preheat oven to 190°C. Line an oven tray with baking paper.
2.Arrange cauliflower and onion on tray. Drizzle with oil and season. Bake 30 minutes.
3.Cook quinoa following packet instructions. Drain. Reserve 1 cup. Mix seeds into remaining quinoa.
4.Dust veal steaks in flour, dip in egg and coat in quinoa and seeds mixture, pressing on well. Chill.
5.Meanwhile, make salad dressing: Whisk all ingredients together in a small bowl.
6.In a large salad bowl, combine reserved quinoa with cauliflower, onion, mint, currants and nuts.
7.Cook veal in oil in two batches, 3-4 minutes each side (see tip), until a golden crust forms. Drain.
8.Add feta to salad and toss with dressing. Serve schnitzel with salad and a drizzle of molasses.
