Crispy Beef Schnitzel with Rocket & Parmesan
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Crispy Beef Schnitzel with Rocket & Parmesan
Recipe by Courtney Roulston
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
2 Coles beef scotch fillet thin-cut steaks
Sea salt and black pepper
½ cup plain flour
2 eggs, beaten
2 cups panko breadcrumbs
1 tbs fresh thyme, chopped
40 g Parmesan cheese, grated
1 lemon, zested
½ cup extra virgin olive oil, plus 1 tbs extra
1 tbs Coles Finest aged balsamic vinegar
90 g baby rocket leaves
Method
Place the flour, eggs, and breadcrumbs into three separate shallow bowls. Stir the thyme, half the Parmesan, and lemon zest through the breadcrumbs. Season the steaks, coat in flour, and shake off any excess. Dip into the eggs, then coat in breadcrumbs.
Heat ½ cup oil in a large frying pan over medium heat. Cook the schnitzels for 2 minutes on each side or until golden and crisp. Remove and drain on paper towel.
Squeeze the juice from ¼ lemon into a large bowl with a pinch of salt and 1 tbs oil. Toss the rocket leaves through the dressing.
To serve, place the schnitzels onto plates, top with rocket, drizzle with balsamic, and grate over the remaining Parmesan. Serve with extra lemon wedges.
