Cheese Schnitzel with Warm Jersey Royal and Beetroot Salad
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
[hd]For the salad[/hd]500g Jersey Royals
300g baby beetroot, peeled
6 asparagus spears, cut at a 45 degree angle
2 medium carrots, cut into thin slices
1 red pepper, cut into fine strips
1 medium red onion, cut into wedges
and separated
salt and pepper, to taste
[hd]For the schnitzel[/hd]
4 medium slices vegetarian mild Cheddar
100g flour, for dusting
4 free-range eggs, beaten
8 slices of bread, no crust, made into
breadcrumbs
olive oil, for frying
method:
- Place the beetroot in cold water and bring to boil and simmer until it is cooked to your liking (about 30 minutes).
- In a separate pan, do the same with the Jersey Royals, salting the water and cooking for around 20 minutes. Aim to finish cooking both vegetables at the same time.
- Meanwhile, make the schnitzels. Cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs.
- Heat some oil in a pan and shallow fry the cheese just until the crust is golden brown, turning once (carefully) with a spatula. Remove carefully and place on kitchen paper.
- Blanch the asparagus and carrot strips in boiling salted water for around three minutes, and lift out with a slotted spoon. Drain the beetroot and potatoes, pop back into a warm pan with the asparagus and carrot strips, and toss with a knob of butter. Add the sliced red pepper and red onion, season generously with salt and pepper and toss again.
- Serve the schnitzels balanced on top of the warm salad.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
