PARS­LEY BEEF SCHNITZEL WITH COUR­GETTE, AP­PLE AND CAR­ROT SLAW

Central Otago Mirror - - CONVERSATIONS - Wedges Pars­ley beef schnitzel Cour­gette, ap­ple and car­rot slaw

❚ 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)

❚ 2 car­rots

❚ 2 cour­gettes

❚ 1 red or green ap­ple

❚ 3 cups finely shred­ded red cab­bage

❚ cup sun­flower seeds

❚ cup pump­kin seeds

❚ cup chopped pars­ley leaves and stalks

❚ cup creamy dress­ing*

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