Crumbed beef schnitzel with creamy Parmesan sauce
Serves 4-5
Prep time – 15 minutes, plus setting time
Cooking time – 20 minutes
Beef
500g Quality Mark beef schnitzels
1/4 cup grape seed, rice bran or light/standard olive oil
1/2 cup flour
2 free range eggs, lightly beaten with 2 tablespoons milk
2 cups panko crumbs (or normal breadcrumbs)
2 tablespoons chopped fresh thyme leaves (or 1 tbsp dried oregano)
Creamy Parmesan sauce
50g butter
2 tablespoons flour
2 cloves garlic, crushed
1 cup milk
3/4 cup freshly grated Parmesan (or use cheddar)
2 teaspoons Dijon mustard
To serve
1/4 cup chopped chives or parsely
Lemon wedges
Method
Preheat the oven to 50c conventional bake.
Place the flour, eggs and panko crumbs into separate bowls. Add the thyme to the panko crumbs and mix to combine. Season the schnitzels. Coat each one in flour, dip in the egg mixture and then coat with the panko crumb. Repeat with the other schnitzels. Cover and refrigerate for 20 minutes to help the egg set.
Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.
Melt the butter in a small saucepan over a medium-low heat. Add the flour and garlic and cook, stirring for a few minutes until pale and frothy (not brown). Remove from the heat and slowly pour in the milk, whisking all the time to avoid lumps. Replace over a medium heat and simmer, stirring for 5 minutes or until thickened. Add the cheese and mustard and simmer for a few minutes until melted and smooth. Season to taste and keep warm.
Drizzle the schnitzels with the sauce, sprinkle with chives and add a squeeze of lemon, and serve with your choice of steamed seasonal vegetables or salad (I like to steam my veges, then fast-fry in a pan with some olive oil, salt, pepper and a squeeze of lemon juice).