Name: Beef schnitzel with lemon and cabbage slaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Ingredients: 1 lemon; 300 gram green cabbage, finely shredded; 1 tablespoon finely chopped chives; 2 tablespoon vegetable or olive oil; 1 egg; 2 tablespoon milk; 1/3 cup plain flour; 1 cup soft fresh breadcrumbs; 1 tablespoon freshly grated parmesan; 4 80g beef sandwich steaks, flattened to 5mm thick; 20 gram butter

Ingredients

1 lemon

300 gram green cabbage, finely shredded

1 tablespoon finely chopped chives

2 tablespoon vegetable or olive oil

1 egg

2 tablespoon milk

1/3 cup plain flour

1 cup soft fresh breadcrumbs

1 tablespoon freshly grated parmesan

4 80g beef sandwich steaks, flattened to 5mm thick

20 gram butter

Method

1.Halve lemon. Finely grate the zest from half the lemon. Set aside. Juice the zested lemon half into a bowl. Cut remaining lemon half into wedges. Set aside. Add cabbage, half the chives and half the oil to juice in bowl; toss to combine. Season. Set aside.

2.Whisk egg and milk in a bowl. Place flour in a bowl. Combine breadcrumbs, parmesan, remaining chives and reserved zest in a bowl. Dip beef in flour to coat, then in egg, then in breadcrumbs. Chill for 20 minutes.

3.Heat remaining oil and the butter in a frying pan over moderately high heat until butter melts. Add schnitzels; cook for 5 minutes or until golden and cooked. Serve schnitzels with coleslaw and reserved lemon wedges.

You’ll need 2 slices of day-old white bread to make 1 cup breadcrumbs. Try chicken breast fillets or tenderloins instead of beef.
Note

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Ingredients

Method

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