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Beef Schnitzel with Lemon Mash

SERVES 2
PREP TIME: 20 minutes
COOK TIME: 20 minutes
 
Ingredients:

500g Green Meadows Angus Beef Schnitzel 
¼ cup flour 
1 large egg 
2 cups Pepper & Me Dukkah Crumb 
Olive oil 

Spinach and Date Salad 
120g baby spinach 
1 small red onion 
2 tablespoons white wine vinegar 
1 tablespoon olive oil 
65g almonds, roughly chopped 
75g dates, cut lengthways into quarters 

 

Preserved Lemon Mash 
850g potatoes, peeled, cubed 
50g butter
1/3 cup milk 
1 preserved lemon 
75g feta cheese 


Method:

Cut the schnitzel pieces in half and set aside. Put the flour into a shallow dish or plate then crack the egg into a shallow dish and whisk together with 1 tablespoon water. Put the Dukkah crumbs into a large shallow dish. Take a piece of the schnitzel and put it into the flour and coat well. Next put it into the egg and turn to cover both sides before putting it into the crumbs. Press the schnitzel into the crumbs and flip, pressing again to make sure the entire piece is well coated. Set aside and repeat with the remaining schnitzel.  

Put the baby spinach into a bowl. Quarter and thinly slice the red onion, put into a small bowl and pour over the vinegar. Mix well and set aside. In a heavy-bottomed frying pan heat the olive oil over a medium-high heat and cook the almonds until golden brown, stirring as you go. This will take about 8-10 minutes. Remove from the heat and set aside, propping one edge of the pan up so that the oil drains away from the nuts. Scatter the red onion (and the vinegar), almonds and dates over the baby spinach. Drizzle with olive oil and sprinkle with sea salt.  

Put the potatoes into a pot, cover with water and put a lid onto the pot before bringing to the boil. Reduce the heat and simmer for 6-8 minutes or until the potatoes are cooked through. Use a sharp knife to test if they are cooked. Drain and add the butter to the pot and put the lid back on and set aside.  

Heat about 2 tablespoons of olive oil in a heavy-bottomed frying pan. Once hot cook the schnitzel in batches for 1-2 minutes per side until golden brown. Remove from the pan and put into a warm oven. Wipe the pan clean, heat more oil and repeat until all the schnitzel has been cooked.  

Add the milk to the potatoes and mash until creamy. Remove the flesh from the preserved lemon and finely chop. Lastly crumble the feta into the mash and fold through.  

Slice the schnitzel if desired and serve on top of the mash with the salad on the side.   

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