PARS­LEY BEEF SCHNITZEL WITH COUR­GETTE, AP­PLE AND CAR­ROT SLAW

Central Leader - - YOUR PAPER, YOUR PLACE -

800g pota­toes, scrubbed 1 ta­ble­spoon olive oil

cup stan­dard flour sea­soned with 1 tea­spoon salt

1 egg

cup milk

2 cups panko bread­crumbs

cup finely chopped pars­ley leaves and stalks

600g beef schnitzel (or use pork schnitzel; at room tem­per­a­ture)

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