Rosemary schnitzel with coleslaw and corn
Ingredients
Simple ingredients, wonderful result.
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Using a meat mallet or rolling pin gently pound the steaks until approximately 5mm thick. Place the flour, eggs, and breadcrumbs in 3 separate large shallow bowls. Add the rosemary to the breadcrumbs and season with sea salt and pepper. Stir to combine.
- 02
Step 2
Dip each schnitzel in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat. Set aside on a plate.
- 03
Step 3
Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Sprinkle with parmesan and season.
- 04
Step 4
Meanwhile, add enough oil to a large non-stick frying pan to come 1cm up the side and heat over medium heat. Cook the schnitzels, in batches, for 2 minutes each side or until lightly golden. Transfer to a board lined with kitchen paper. Repeat with remaining schnitzels.
- 05
Step 5
5. In a medium bowl combine apple, cabbage, onions, radish, carrot, mint, lemon juice and mayonnaise. Season.
- 06
Step 6
6. Serve the schnitzels with corn, coleslaw, extra mint sprigs and lemon wedges.
Tips
-
You could serve the schnitzels with cauliflower, sweet potato or pumpkin mash.
-
For a spicy twist, add 1 tablespoon of Cajun seasoning to the flour before coating the schnitzels.
-
You can use any combination of herbs that you like in the breadcrumb mixture – thyme or sage is delicious.
