A fam­ily-friendly din­ner with crunch

Kapi-Mana News - - MOTORING -

The kids will love this din­ner of crumbed schnitzel and crunchy potato wedges.

PARS­LEY BEEF SCHNITZEL WITH COUR­GETTE, AP­PLE AND CAR­ROT SLAW Wedges

800g pota­toes, scrubbed 1 ta­ble­spoon olive oil

Pars­ley beef schnitzel

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)

Cour­gette, ap­ple and car­rot slaw

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*

Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Start by mak­ing the creamy dress­ing (recipe be­low).

Cut pota­toes in half length­ways, then into 2cm-thick wedges. Toss with olive oil and a pinch of salt on pre­pared tray and roast for about 35 min­utes, un­til golden. Turn once dur­ing cook­ing.

Place sea­soned flour in a bowl; beat egg with milk in an­other bowl; mix panko bread­crumbs and pars­ley in a third bowl.

Pat schnitzel dry with pa­per tow­els and cut into smaller pieces, about 4cm wide. Place a few pieces at a time in sea­soned flour and toss to coat, then in egg mix­ture and fi­nally in pars­ley bread­crumbs, shak­ing off ex­cess as you go. Set aside on a clean, dry plate.

Pre­pare slaw. Peel car­rots. Cut car­rots, cour­gettes and ap­ple into thin match­sticks, or grate. Com­bine all in a medium-sized bowl with cab­bage, seeds, pars­ley and creamy dress­ing.

Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for 1–2 min­utes each side (de­pend­ing on thick­ness), un­til golden and just cooked. Wipe out pan be­tween batches and add ex­tra oil as needed. Set aside, loosely cov­ered with foil, to keep warm.

To serve, place some wedges onto each plate with a few pieces of pars­ley beef schnitzel. Serve with a dol­lop of tomato sauce or rel­ish, if us­ing, and slaw on the side.

* Creamy dress­ing

We use this dress­ing for coleslaws and potato sal­ads. It is much lighter than us­ing plain may­on­naise, and much nicer too we find!

Com­bine cup may­on­naise; cup nat­u­ral thick Greek yo­ghurt; 2 tea­spoons Di­jon mus­tard; and juice of lemon. This will keep in the fridge for a few days.

Recipes ex­tracted from Din­ner­time Good­ness byMy Food Bag& Na­dia Lim, pub­lished by Pen­guin NZ, RRP: $45. Pho­tog­ra­phy by Tam West. my­food­bag.co.nz

TAM WEST

Pars­ley beef schnitzel with slaw on the side.

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