PARSLEY BEEF SCHNITZEL WITH COURGETTE, APPLE AND CARROT SLAW
❚ ❚1⁄2 cup standard flour seasoned with 1 teaspoon salt 1 egg 1⁄3 cup milk 2 cups panko breadcrumbs 1⁄2 cup finely chopped parsley leaves and stalks
600g beef schnitzel (or use pork schnitzel; at room temperature)
❚❚800g potatoes, scrubbed 1 tablespoon olive oil
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