Healthy Beef Schnitzel
1 egg beaten with 2 tbsp water
2-3 cups breadcrumbs
For the breadcrumbs, use bread that is 2-3 days old. Use a food processor to make into crumbs or use a packet of fine breadcrumbs
1 tbsp parsley
Add 1 teaspoon of chopped thyme to the crumb mixture for extra flavour.
A dash of olive oil
Just before serving, dress tomatoes, beans and sugar snap peas with a vinaigrette to which you have added 1 finely chopped shallot.
200g sliced green bean
150g snap peas
Boil small new potatoes in plenty of lightly salted water. Drain well. Cut potatoes in half, or into thick slices and place on a hot chargrill to colour. Only use a little oil if they are sticking. This is a good way of using up leftover potatoes.
- Place the flour, the egg mixture and the breadcrumbs in separate shallow bowls.
- Stir chopped parsley through the bowl of breadcrumbs.
- Coat a piece of schnitzel in the flour, shaking off the excess.
- Dip in the egg mixture until it is well coated then place into the breadcrumbs.
- Gently pat down on each side, ensuring that it is well coated.
- Place on a tray and repeat with the remaining schnitzel.
- Heat a frying pan over medium heat then add enough oil just to cover the base of the pan.
- As soon as the oil is hot, add beef schnitzel (in batches if necessary) and cook for 2-3 minutes on each side.
- Drain on kitchen paper and season.