Beef schnitzel with dill and avocado slaw

SERVES 4-6 | 30 MINS PREP | 15 MINS COOK TIME

INGREDIENTS

600g beef schnitzels, cut any large pieces in half before coating

½ cup white flour

2 eggs

1 tsp salt

½ tsp black pepper

2 tsp onion powder

Crumb

1½ cups panko breadcrumbs

2 Tbsp sunflower seeds

2 Tbsp sesame seeds

2 Tbsp chia seeds

2 Tbsp poppy seeds

Slaw

100g green beans, lightly steamed

¼ green cabbage, shredded

1 celery, sliced

2 shallots, sliced into thin rings

2 spring onions, finely sliced

1 avocado, sliced

2 Tbsp chopped flat-leaf parsley

1 Tbsp fresh dill, roughly chopped

2-3 pickles, sliced

2 Tbsp capers

Dressing

1 cup mayonnaise

1 Tbsp sugar

1 Tbsp Dijon mustard

1 tsp horseradish

2 Tbsp fresh dill, chopped

½ cup sour cream

METHOD

In a small bowl combine the dressing ingredients and season to taste.

Mix the crumb ingredients together in a large bowl.

Mix the salt, pepper, onion powder and flour in a large bowl.

Whisk the eggs and line up three bowls on your bench: one with flour mix, one with egg and one with seeded crumb. Coat each schnitzel with the flour mix, then the egg and finally the seeded crumb mixture. Try to avoid getting egg mix into the crumb as it will go lumpy and not coat evenly.

Pan fry over a medium to high heat for around 1½ minutes on each side. Alternatively oven bake at 200⁰C for around 15 minutes until golden brown, or deep fry for 1½ minutes.

Combine all the slaw ingredients in a large bowl and gently toss to combine. Drizzle over some dressing and toss again.

Serve the beef schnitzel with slaw and extra dill dressing on the side.

Recipe and image thanks to recipes.co.nz