A fam­ily-friendly din­ner with crunch

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

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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*

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 by My Food Bag & Na­dia Lim, pub­lished by Pen­guin NZ, RRP: $45. Pho­tog­ra­phy by Tam West. my­food­bag.co.nz

Pars­ley beef schnitzel with slaw on the side.

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