This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat the oven to 180°C.
2.Lay each piece of schnitzel flat on a board. If too thick, beat thinner with a tenderiser or rolling pin.
3.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).
4.Set up two plates – one each for the seasoned flour and the breadcrumbs – and a shallow bowl for the beaten egg.
5.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.
6.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.
7.Serve with wedges of lemon, a few basil leaves and mashed potato and/or peas.
The protein in the meat will bind when the edges are pressed together, but you can secure with toothpicks instead. When a recipe calls for coating in flour, egging, then crumbing, season the flour well as this is the layer that lies closest to your main ingredient and will infuse its flavour.
Note
