Cheese and Mushroom Schnitzels
SERVES 4 | 25 MINS PREP | 10 MINS COOK TIME
INGREDIENTS
4 large beef schnitzel
- 200g Portobello mushrooms
- 150g blue vein cheese, crumbled
- 2-3 spring onions, finely sliced
- 1/4 cup flour, seasoned with salt and pepper
- 1 large egg, beaten
- 1 and 1/2 cup breadcrumbs
- 1/4 tsp garlic powder
METHOD
Cut the large schnitzels in half and place on a board.
Cover them with plastic wrap and beat them to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver).
Cook the mushrooms in a little oil, drain and combine with the blue cheese and spring onions. Cool.
Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.
Dust each schnitzel parcel with seasoned flour.
Dip into the egg mixture then in the breadcrumbs mixed with garlic powder to coat, firmly patting the coating on.
Place crumbed schnitzels on a cake rack over a tray to dry for about 15 minutes in a cool place or refrigerate, lightly covered, for several hours. This gives them time to ‘glue’ together, making them easier to cook.
Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side. Remove and drain on paper towels.
Serve promptly with your favourite seasonal vegetables or salad.
Photo and recipe thanks to recipes.co.nz
