PARSLEY BEEF SCHNITZEL WITH COURGETTE, APPLE AND CARROT SLAW
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