SERVES 4 | 15 MINS PREP | 30 MINS COOK TIME
4 beef or lamb schnitzels
- 1 tbsp oil
- 3/4 cup white flour
- 2 eggs, lightly beaten
- 2 cups fresh breadcrumbs
- 1/4 tsp salt
- Pinch of black pepper
- 2-3 courgettes, sliced lengthwise
- 2 garlic cloves, chopped
- 1/2 an onion, chopped
- 400g can chopped tomatoes in juice
- 1/2 cup vegetable stock
- 1 tsp oregano
- 1/2 cup grated Parmesan cheese
- Cheddar or mozzarella cheese, sliced
- Basil leaves
To make tomato sauce
Heat a little oil in a pan over medium heat.
Sauté the courgette slices briefly to soften. Season, then set aside.
Add the garlic and onion to the pan and sauté for a few minutes until soft.
Add the tomatoes, stock and oregano. Simmer for 15 minutes until reduced to a thick tomato sauce.
Taste and season as required.
To make schnitzel
Cut the schnitzel into desired serving sizes then season with salt and pepper. Dust each piece in the flour, dip in the egg mixture and coat well with the crumb.
Preheat the oven grill.
Heat 1cm of oil in a pan over high heat.
Quickly shallow fry the schnitzels, a couple at a time, until golden on both sides. Set aside on paper towels.
Arrange the schnitzels on a baking tray lined with baking paper. Top each one with a large spoonful of the tomato sauce, a few slices of courgette, a sprinkle of parmesan and a few slices of cheddar cheese.
Grill for 5-7 minutes or until the cheese is melted and golden.
Top with fresh basil and serve with a green salad and toasted wholemeal garlic pita bread.
Recipe and image thanks to recipes.co.nz