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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

Parmesan Beef Schnitzel with Salsa Verde

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