SCHNITZELWIT SCHNITZEL WITH CABBAGE & MUSHROOM SAUCE

SERVES 4 PREP 30 MINS COOK 25 MINS PER SERVE 2831kj COST PER SERVE $2.90

750g chicken schnitzels, pounded ½ cup plain flour 2 eggs, whisked 2 cups panko crumbs ½ cup grated parmesan oil for shallow-frying 60g butter, chopped 4 garlic cloves, crushed ½ green cabbage, thin wedges ½ red cabbage, thin wedges ½ cup parsley leaves, to serve MUSHROOM SAUCE 1 tbsp olive oil 200g button mushrooms, trimmed 2 garlic cloves, crushed 300ml tub thickened cream ¼ cup soy sauce

1 Dust schnitzels in flour, shaking off excess. Dip into egg, then press into combined crumbs and parmesan. Place on a tray and chill until needed. 2 In a frying pan, heat oil on high. Cook schnitzels in three batches, 3-4 minutes each. Drain, keep warm. 3 In a frying pan, heat half butter on medium. Saute garlic 30 seconds. Add half cabbage. Season. Cook 2 minutes (don’t stir). Turn and cook 2 minutes. Repeat with remaining butter and cabbage. Add parsley. 4 MUSHROOM SAUCE In a frying pan, heat oil on medium. Saute mushroom and garlic 3-4 minutes. Stir in cream and soy. Simmer 4-5 minutes. 5 Reserve 4 schnitzels for lunch and serve the rest with cabbage and mushroom sauce.