PARS­LEY BEEF SCHNITZEL WITH COUR­GETTE, AP­PLE AND CAR­ROT SLAW

Matamata Chronicle - - Sport -

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

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