Rosemary beef schnitzel with coleslaw and corn
Serves: 4 | Preparation Time: 20 mins | Cooking Time: 25 mins
- 4 x 150g farm88 yearling beef round steaks, cut in half horizontally (if purchasing BBQ round steaks skip the tenderising step below)
- ½ cup (75g) plain flour, seasoned with sea salt and pepper
- 2 free-range eggs, lightly beaten
- 1 cup (70g) panko breadcrumbs
- 2 tsp fresh rosemary leaves, finely chopped
- 4 cobs corn, husks removed
- ¼ cup (20g) finely grated parmesan cheese
- Rice bran oil, to shallow fry
- 1 granny smith apple, cored, quartered, cut into matchsticks
- ¼ green cabbage, finely shredded
- 2 green onions, thinly sliced
- 4 radish, thinly sliced into matchsticks
- 1 carrot, coarsely grated
- 1 tbsp finely shredded mint leaves + extra mint sprigs, to serve
- 1 tbsp lemon juice
- 2 tbsp whole egg mayonnaise
- Lemon wedges, to serve
- 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.
- Dip each schnitzel in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat. Set aside on a plate.
- Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Sprinkle with parmesan and season.
- 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.
- In a medium bowl combine apple, cabbage, onions, radish, carrot, mint, lemon juice and mayonnaise. Season.
- Serve the schnitzels with corn, coleslaw, extra mint sprigs and lemon wedges.
- 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.