Seeded schnitzel served with dill and avocado slaw mixed with capers and pickles is a combination to savour.
Recipe by Andrew Clarke of Camarosa
Seeded Greenlea Beef Schnitzel with Dill and Avocado Slaw
Serves 6 Prep time 30 mins Cooking time 15 mins baking or 2 minutes deep frying
1kg Greenlea Beef Schnitzel
1 tsp salt
½ tsp black pepper
1 tbsp onion powder
1kg plain flour
1½ cups panko breadcrumbs
1/4 cup each sunflower, sesame, chia & poppy seeds
100g green beans
¼ green cabbage
2 shallots, sliced into thin rings
2 spring onions, thinly sliced
3 tbsp dill, roughly chopped
2 tbsp flat parsley, roughly chopped
2 tbsp capers
1/4 cup pickles (we used McClure’s Sweet & Spicy Pickles)
1 avocado, cut into chunks
1 stalk celery
1 cup mayonnaise
1 tbsp sugar
1 tbsp Dijon mustard
1 tsp horseradish
2 tbsp chopped dill
½ cup Tatua Sour Cream
Combine all the 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), and 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 onions and celery, dill, parsley, capers, pickles and avocado. Lightly toss the salad together. Pour over half of the dressing and mix it in, only giving it a couple of turns so as not to drown the slaw.
In a large bowl mix all the crumb ingredients together. In a second large bowl mix together the salt, pepper, onion powder and flour. Whisk together the eggs in a third large bowl. Coat each schnitzel first with the flour mix, then the egg and finally the seeded crumb mixture. Avoid getting egg into the crumb as it will go lumpy and won’t coat evenly.
The schnitzel can be pan-fried over a medium-high heat for around 1½ minutes on each side, oven baked at 200°C for around 15 minutes until golden brown, or deep-fried for 1½ minutes. Serve with slaw and the remaining dressing.