Parmesan Beef Schnitzel with Salsa Verde
·
Serves 4·
Prep 20 minutes + 10 minutes to chill·
Cook 10 minutes·
Cost $3.45 a serve
Ingredient
·
½ cup plain flour·
2 eggs, lightly whisked·
1½ cups dried packaged breadcrumbs·
⅓ cup freshly grated parmesan·
4 x 120g uncrumbed beef schnitzels·
2 large chicken stock cubes·
1 cup polenta (cornmeal)·
1 cup chopped flat-leaf parsley·
2 tablespoons capers, rinsed·
2 tablespoons lemon juice·
1 red onion, finely chopped·
1 teaspoon vegetable oil, plus extra, to shallow-fry.
Recipe
1. Place flour, egg
and combined breadcrumbs and parmesan in separate shallow bowls. Dip beef in
flour, then egg, then breadcrumbs. Chill for 10 minutes.2. Meanwhile, place
3 cups water and crumbled stock cubes in a saucepan over moderate heat. Bring
to a simmer. Slowly whisk in polenta, in a thin, steady stream, until combined.
Whisk and cook for 5 minutes or until polenta is thick and comes away from the
side of the pan. Combine parsley, capers, juice, onion and oil in a bowl.
Season.3. Heat extra oil
in a medium frying pan over moderate heat (oil is ready when a cube of bread
crisps quickly without absorbing oil). Shallow-fry schnitzels for 2 minutes
each side or until golden and cooked. Drain on paper towel. Serve with polenta
and salsa verde.
Parmesan Beef
Schnitzel with Salsa Verde