Christine Watson of Marquette Turner Luxury Homes writes:
This Spicy Beef Schnitzel recipe serves 4 and makes a fabulous meal when served with a jacket potato, sour cream and greens.
2 Thick Beef Steaks (using cheaper cut of meat such as Topside)
½ Cup Olive Oil
2 Tsp Minced Ginger
2 Tsp Minced Chilli
2 Tsp Minced Garlic
3 Cups Fine Breadcrumbs
2 Cups Plain Flour
½ Cup Olive Oil – Extra
Place your hand over one piece of steak, and slice through with a sharp knife, making two steaks. Cut the remaining steaks. Tenderise the steak with a meat mallet, which will also make each steak thinner and larger on the plate. In a bowl add, Olive Oil, Chilli, Ginger and Garlic and place the steaks into the marinade. Allow to marinate for at least one hour at room temperature.
Spread the plain flour on a plate and spread the breadcrumbs on a plate. In a small dish, beat the three eggs together.
Dust a piece of steak with the flour, dip into the egg and cover with breadcrumbs, patting them into the meat. Repeat for each piece of steak. Allow the meat to stand in the fridge for approximately one hour.
Heat the extra oil in a pan. When hot, add steak cooking on one side for 1 minute, turning and cook on the other side for approximately 1 minute. The meat is cooked when the breadcrumbs are crisp and golden and bubbles start to rise in the batter. Place the cooked steak on paper towel to remove any excess oil.
This makes a fabulous meal when served with a jacket potato, sour cream and greens (vegetable of salad).