Parmesan Beef Schnitzel with Salsa Verde
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Serves 4
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Prep 20 minutes + 10 minutes to chill
·
Cook 10 minutes
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Cost $3.45 a serve
Ingredient
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½ cup plain flour
·
2 eggs, lightly whisked
·
1½ cups dried packaged breadcrumbs
·
⅓ cup freshly grated parmesan
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4 x 120g uncrumbed beef schnitzels
·
2 large chicken stock cubes
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1 cup polenta (cornmeal)
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1 cup chopped flat-leaf parsley
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2 tablespoons capers, rinsed
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2 tablespoons lemon juice
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1 red onion, finely chopped
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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
