Easy beef schnitzel stuffed with ham and cheese
It’s hard to improve on schnitzel, but Nici Wickes has taken it to a new level with this recipe for crispy, crumbed parcels stuffed with ham, cheese and silverbeet. They’re simply divine
- 2 pieces beef schnitzel
- 2 leaves silverbeet, central stalk removed
- 2 slices ham
- 100 g cheese (Nici used Parmesan or gruyère), sliced
- pinch of ground chilli
- 4 tbsp flour, seasoned well with salt and pepper
- 1 cup fresh breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup oil, for frying
- lemon wedges, basil leaves (or parsley), to serve
- Preheat the oven to 180°C.
- Lay each piece of schnitzel flat on a board. If too thick, beat thinner with a tenderiser or rolling pin.
- Cover half of each schnitzel with silverbeet laid flat, ham and cheese. Sprinkle on a pinch of chilli. Fold over and press the edges firmly together to make a sealed parcel (see recipe tip).
- Set up two plates – one each for the seasoned flour and the breadcrumbs – and a shallow bowl for the beaten egg.
- Dip each parcel first in the flour, then in the egg (allowing the excess to run off), then coat with the breadcrumbs. Set aside and chill for 15 minutes or until ready to cook.
- In a frying pan, heat two-thirds of the oil to medium-hot. Gently place each parcel into the pan and reduce the heat. Cook until golden brown on one side, then turn and cook for 2-3 minutes more, drizzling in the remaining oil, if needed, until the second side is also golden. Place in the oven for about 15 minutes to cook through and keep warm.
- Serve with wedges of lemon, a few basil leaves and mashed potato and/or peas.