Recipe: Andrew Clarke | Images: Jeremy Ward
1kg Greenlea beef schnitzel
1kg plain flour
1 tsp salt
½ tsp black pepper
1 tbsp onion powder
1½ cups panko breadcrumbs
4 tbsp sunflower seeds
4 tbsp sesame seeds
4 tbsp chia seeds
4 tbsp poppy seeds
100g green beans
¼ green cabbage
2 shallots, sliced into thin rings
2 spring onions
1 stick celery
2 tbsp flat parsley, roughly chopped
3 tbsp dill, roughly chopped
4 tbsp pickles
2 tbsp capers
1 cup mayonnaise
1 tbsp sugar
1 tbsp Dijon mustard
1 tsp horseradish
2 tbsp chopped dill
½ cup Tatua sour cream
In a small bowl, combine all ingredients and season to taste.
Blanch the green beans for 1 minute in boiling salted water, refresh in iced water, drain and split each bean lengthways. Shred the cabbage as thinly as possible (we used a mandolin). Place in a large bowl with the beans.
Slice and rinse the shallots with cold water, drain well and add to the cabbage mixture along with the thinly sliced spring onion, celery, dill, parsley, capers, pickles and chunks of avocado. Lightly toss the salad together. Pour over half of the dressing and mix it in, only giving it a couple of turns as to not drown the slaw.
Mix all ingredients together in a large bowl.
Mix salt, pepper, onion powder and flour together in a large bowl.
Whisk together 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.
The schnitzel is now ready to cook. It can be pan fried over a medium to high heat for around 1½ minutes on each side, oven baked at 200℃ for around 15 minutes until golden brown, or deep fried for 1½ minutes.
Serve with slaw and extra dill sauce on the side.
Note – I used McClure’s sweet and spicy pickles.