Preparation time: 10 minutes
Cooking time: 4-6 minutes
4 pieces Quality Mark beef schnitzel (about 400g)
¼ cup flour
1 egg, beaten with 2 tablespoons water
2-3 cups fresh wholemeal breadcrumbs
1 tablespoon finely chopped curly
oil for frying
1 punnet cherry tomatoes
200g green beans, sliced and steamed
150g sugar snap peas, trimmed and steamed
1. Use kitchen scissors or a knife to make small cuts around each piece of schnitzel to ensure they don’t roll up during cooking.
2. Place each piece of schnitzel between two sheets of baking paper and quickly pound them with a meat mallet, rolling pin or with the base of a small heavy saucepan to flatten them a little more.
3. Place the flour, the egg mixture and the breadcrumbs each into their own wide, shallow bowl.
4. Stir chopped parsley through the bowl of breadcrumbs.
5. Coat a piece of schnitzel with the flour, shaking off the excess. Dip the floured schnitzel into the egg mixture until it is well coated, then place in the breadcrumbs. Gently pat down on each side, ensuring that it is well coated. Place on a tray and then repeat the process with the remaining pieces of schnitzel.
6. Cover the base of a large frying pan with oil and heat the pan over a medium heat. As soon as the oil is hot, add the schnitzel pieces and cook for 2-3 minutes on each side. Drain the schnitzel on kitchen paper and season to taste. Repeat with the remaining schnitzel.
7. Serve beef schnitzel with a side of cherry tomatoes, green beans, sugar snap peas and baby potatoes.
tips and tricks
● If the pieces of beef schnitzel are very large, cut them in half before coating.
● Crumbing meat is a good way of making the portions go further.
● To make the breadcrumbs, simply whizz bread that is 2-3 days old in the food processor, turning it into crumbs.
● Don’t overcrowd your frying pan when cooking schnitzel or it will stew and go soggy rather than become crispy.
● Keep cooked schnitzel warm, covered with tinfoil in a low oven.
AS FEATURED IN ISSUE 33 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW