Cheese and Mushroom Stuffed Beef Schnitzels
Crumbed Beef Schnitzel Recipe
4
Serves
25 mins
Prep Time
10 mins
Cook Time
A simple recipe, great for everyday occassions
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High Iron
Ingredients
4 large Quality Mark beef schnitzels
200g Portobello mushrooms
150g blue vein cheese
i
crumbled
2-3 spring onions
finely sliced
1/4 cup seasoned flour
i
1 large egg
beaten
1 and 1/2 cup breadcrumbs
1/4 tsp garlic powder
Method
To Make Schnitzels
1
Cut the large schnitzels in half.
2
Place the schnitzels on a board.
3
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).
4
Remove the plastic.
5
Cook the mushrooms in a little oil, drain and combine with the blue cheese and spring onions. Cool.
6
Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.
7
Dust each schnitzel parcel with seasoned flour.
8
Dip into the egg mixture then in the breadcrumbs mixed with garlic powder to coat, firmly patting the coating on.
9
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. 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.
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10
Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side.
11
Remove and drain on paper towels.
12
Serve promptly with your favourite seasonal vegetables or salad.
Nutrition Information per Serving (237g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1690 kJ (403 kcal)
Protein
36.3g
Total Fat
18.4g
Saturated Fat
10g
Carbs
22.8g
Sugars
1.8g
Sodium
639mg
Iron*
2.9mg
* Percentage of recommended daily intake (Aust/NZ)