Crispy seed and herb-crumbed schnitzel

Isis Town and Country - - Life -

Serves 4


500g lamb schnitzel, sliced into small pieces 2 free range eggs 1⁄4 cup sesame seeds 1⁄4 cup pump­kin seeds 1⁄4 cup sun­flower seeds 2 gar­lic cloves, finely minced 2 tbs dried rose­mary or oregano 1 tbs sea salt 1 tsp pep­per


Us­ing a meat ten­deriser, pound each piece of schnitzel 3-4 times on both sides. This helps pre­vent the meat from be­ing too chewy. In a shal­low bowl, whisk the eggs and set aside. In a sep­a­rate shal­low bowl, mix the seeds, gar­lic, dried herbs, salt and pep­per. Dip each piece of schnitzel in the beaten egg, then in the seed mix. Put a large fry­ing pan on a medium heat and grease with but­ter or a lit­tle olive oil. Grill the schnitzel for 3-4 min­utes on each side, or un­til golden and crispy. Serve with a salad.

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