STEAK SCALLOPINI WITH SALSA VERDE

SERVES 4 PREP 20 MINS + CHILLING COOK 15 MINS

• 2 cups panko crumbs

• 1 cup grated parmesan

• 1 tbsp each chopped rosemary, thyme and sage leaves

• 8 schnitzel steaks (beef or veal), pounded

• ½ cup seasoned flour

• 2 eggs, whisked • ¼ red cabbage, thinly sliced

• 1 fennel bulb, thinly sliced

• 1 carrot, shaved into ribbons

• 2 tsp extra-virgin olive oil

• 2 tsp white-wine vinegar

• oil, for shallow-frying

• lemon wedges, to serve

SALSA VERDE

• 1 bunch parsley, leaves picked, chopped

• 1/3 cup extra-virgin olive oil

• 6 cornichons

• 4 anchovy fillets • 2 tbsp white-wine vinegar

• 1 tbsp capers

• 2 garlic cloves, crushed

1 In a shallow dish, combine crumbs with parmesan and herbs.

2 Lightly dust steaks in flour, shaking off excess. Dip into egg, then coat in crumbs, pressing firmly. Arrange on a tray. Chill 15 mins.

3 Meanwhile, for the coleslaw, in a medium bowl, combine cabbage, fennel, carrot, olive oil and vinegar. Set aside.

4 SALSA VERDE In a food processor, pulse all ingredients together until well combined and thick.

5 In a frying pan, heat oil on medium. Cook steaks in three batches 1-2 mins each side until cooked through and golden. Drain on paper towel.

6 Serve with salsa verde and coleslaw. Accompany with lemon wedges.