Beef Schnitzel with Horseradish and Mustard Slaw

I prefer to cut my own schnitzel by slicing a steak in half but feel free to use ready cut schnitzel. The crisp, zingy slaw is the perfect accompaniment.

SCHNITZEL

2 x 150 grams beef sirloin steaks, fat trimmed off

½ cup plain flour

2 large eggs

2 teaspoons Dijon mustard

2 cloves garlic, crushed

1½ cups panko breadcrumbs

1 cup grated aged cheddar cheese

small handful parsley, finely chopped

sea salt and ground pepper

olive oil and butter to cook

TO SERVE

Horseradish and Mustard Slaw, see recipe below

reserved dressing

Hot English mustard

Cut each steak horizontally to give two thinner pieces. Put the flour in a shallow bowl, whisk the eggs, mustard and garlic together in a second bowl and the breadcrumbs, cheese and parsley in a third. Season each bowl with salt and pepper.

Pat the meat dry then coat in the flour, then the eggs, then in the breadcrumbs, pressing them on so they are well covered. Repeat the egg and breadcrumbing procedure for a super crunchy coating.

Heat a little oil in a large frying pan and add a knob of butter. When sizzling cook the schnitzels until golden and crunchy, about 3 minutes each side. Drain on kitchen towels.

TO SERVE: Place two schnitzels on each plate with a good serve of slaw. Drizzle the reserved dressing over the schnitzel with a sprinkling of chopped fennel fronds. Serve with a dollop of mustard. SERVES 2