Cheesy Crumbed Beef Schnitzel
SERVES 4 | 15 MINS PREP | 15 MINS COOK TIME
4 slices beef schnitzel
8 slices cheddar cheese
Olive oil for frying
- 1/4 cup aioli
- 1 cup fresh breadcrumbs
- Small handful of flat-leaf parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Heat the oven to 50°C.
Lay the pieces of schnitzel flat on a chopping board. 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.
Cover half of each piece of schnitzel with cheese, fold over and press the edges together to seal.
Add the aioli and breadcrumbs to 2 separate shallow bowls.
Add the parsley, salt and pepper to the breadcrumbs and mix to combine.
Coat each stuffed schnitzel in the aioli and then coat with the breadcrumbs.
Heat 1 cm of oil in a large frying pan over a medium-high heat.
When the oil is hot, add the schnitzel, 2 or 3 at a time and cook for about 4 minutes each side until the coating is golden brown and the meat is cooked through.
If you need to cook them in batches, keep them warm by placing them on a baking tray lined with baking paper in the warm oven until they are all cooked.
Recipe and image thanks to recipes.co.nz