Healthy Beef Schnitzel
SERVES 4 | 10 MINS PREP | 4 MINS COOK TIME
INGREDIENTS
400g beef schnitzels
¼ cup white flour
1 egg, whisked with 2 tbsp water
2-3 cups breadcrumbs (Use a food processor to turn 2-3 day old bread into crumbs or use a packet of fine breadcrumbs)
1 tbsp parsley
1 teaspoon thyme, chopped (optional)
A dash of olive oil
To serve
Cherry tomatoes
200g sliced green bean
150g snap peas
New potatoes
METHOD
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.
Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don't roll up during cooking.
Place pieces of schnitzel between 2 sheets of baking paper and quickly pound them with a meat mallet, rolling pin or the base of a small heavy saucepan to flatten them a little more.
Place the flour, the egg mixture and the breadcrumbs in separate shallow bowls. Stir chopped parsley and thyme 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.
Just before serving, dress tomatoes, beans and sugar snap peas with a vinaigrette to which you have added 1 finely chopped shallot.
Recipe & image thanks to recipes.co.nz
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