Herb-crumbed beef with creamy mash

Instructions

1 Preheat oven to 200ºC and line a large baking tray with baking paper. Place cornflour in a shallow bowl and season with freshly ground black pepper. Place egg whites into a second bowl. Mix quinoa flakes, parmesan and parsley in a third bowl.

2 Dip a piece of schnitzel into cornflour to coat, then into egg white and finally into quinoa flakes. Repeat with the remaining schnitzel.

3 Spray schnitzels on both sides with oil, place onto prepared tray and bake for 15 minutes, turning once or until golden.

4 Meanwhile, cook potatoes in a large saucepan of boiling water for 12-15 minutes or until tender. Drain, then return to saucepan. Add warm milk and mash until smooth. Season with ground black pepper and keep warm.

5 Divide mash among plates, top each with 2 pieces of schnitzel, serve with greens and a lemon wedge.