BEEF STROGANOFF SCHNITZEL

SERVES 4 PREP 25 MINS + CHILLING COOK 20 MINS

• 4 uncrumbed beef schnitzels

• ½ cup plain flour

• 1 tbsp sweet paprika

• 1 tsp garlic powder

• 2 eggs, whisked

• 2 cups fresh breadcrumbs

• ¼ cup chopped parsley

• 375g fettuccine

• oil, for shallow frying

• grated parmesan, lemon wedges, to serve

STROGANOFF SAUCE

• 50g butter, chopped

• 1 onion, finely chopped

• 500g button mushrooms, sliced

• 1 tbsp plain flour

• 1 cup beef stock

• 2 tbsp Worcestershire sauce

• ½ cup creme fraiche

• 2 tbsp chopped parsley

1 Pat beef schnitzels dry with paper towel. Cover with plastic wrap and gently press out to 2mm thick using a rolling pin or meat mallet.

2 In a bowl, combine flour, paprika and garlic powder. Coat beef in flour mixture, shaking off excess. Dip into egg, then press into combined crumbs and parsley to coat. Place on a tray and chill 20 mins.

3 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well, reserving a little liquid. Return to pan. Keep warm.

4 In a large frying pan, heat oil on high. Cook schnitzels 3-4 mins each side until golden and cooked through. Drain on paper towel and keep warm.

5 STROGANOFF SAUCE In a large frying pan, melt butter on high. Saute onion 3-4 mins until tender. Add mushrooms and cook 2-3 mins until lightly golden. Stir flour through and cook 1 min. Reduce heat to low and gradually add stock and sauce, stirring until smooth. Simmer 3-4 mins until thickened slightly. Remove from heat and stir creme fraiche and parsley through.

6 Toss sauce through pasta, adding some of the reserved cooking liquid if necessary. Serve pasta topped with sliced schnitzel and grated parmesan. Accompany with lemon wedges.