Cheese and Mushroom Stuffed Beef Schnitzels
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Cheese and Mushroom Stuffed Beef Schnitzels

(5 ratings - rate this recipe)
A simple recipe, great for everyday occassions.
<b>Prep:</b> 10 mins + 15 mins setting time Prep: 10 mins + 15 mins setting time
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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Ingredients

  • 4 large Quality Mark beef schnitzels
  • 200g portobello mushrooms, finely sliced
  • 150g blue cheese, crumbled (see Cook’s tip)
  • 2-3 spring onions, finely sliced
  • ¼ cup seasoned flour (see Cook’s Tip)
  • 1 large egg, beaten with 2 tablespoons water
  • 1-1 ½ cups fresh white breadcrumbs
  • ¼ teaspoon garlic powder or onion salt

Method

Cut the large schnitzels in half. Place the schnitzels on a board. Cover them with plastic wrap and beat them out to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver). Remove the plastic.

Cook the mushrooms in a little oil, drain and combine with the blue cheese and spring onions. Cool.

Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.

Dust each schnitzel parcel with seasoned flour. Dip into the egg mixture then in the breadcrumbs mixed with garlic powder to coat, firmly patting the coating on. Place crumbed schnitzels on a cake rack over a tray to dry for about 15 minutes in a cool place or refrigerate, lightly covered, for several hours.

Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side. Remove and drain on paper towels. Serve promptly.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 237g
Energy kJ (kcal) 1690 (403)
Protein (g) 36.3
Fat (g) 18.4
Saturated (g)
10.0
Carbohydrate (g) 22.8
Sugars (g)
1.8
Sodium (mg) 639
Iron (mg) 2.9
Zinc (mg) 6.8
Vitamin B12 (ug) 2.1
Vitamin D (ug) 0.73
Selenium (ug) 13.7

Keep energy levels boosted with this dish, being a source of iron and vitamin B12.
  • If you allow the schnitzels to stand for 15 minutes once crumbed, you will find the crumbs have time to ‘glue’ together, making them easier to cook.
  • If you are not a lover of blue cheese, try crumbled marinated feta, grated cheddar or diced camembert.
  • Seasoned flour is a plain flour, well seasoned with salt and pepper. If you wish, a little dry mustard may be added.
  • Serve with your favourite seasonal vegatables or salad.

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Comments & Reviews

There are: 5 reviews, with an average rating of 4.0 out of 5
Sounds devine!
Posted by Diane Crawford-Errington 2014-08-14 12:56:49
This is really delicious. I used feta cheese in mine.
Posted by Margaret Spence 2014-08-14 12:57:11
Was delicious I put some blue vein cheese in mine. Amazing.
Posted by Mary Blakemore 2014-08-14 12:57:44
was just yummy, used tasty cheddar, delish!!
Posted by corinne findlater 2014-08-14 12:58:13
Absolutely delish!!!
Posted by Joy Kennedy 2015-07-20 15:23:26
 

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