Cheese schnitzel with Jersey Royals and beetroot salad
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: Serves four
Ingredients:
For the schnitzel:
4 medium slices of mild cheddar cheese
100gm flour for dusting
4 whole eggs (beaten)
8 slices of bread (crust off and made into breadcrumbs)
Olive oil for frying
For the salad:
6 pieces asparagus, 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
500gm Jersey Royals boiled in salted boiling water
300 gm baby beetroot, boiled
Salt and pepper for seasoning
Method:
Method for preparing the schnitzel:
1. Cut the cheese into 0.5cm thick slices and dip it in the egg, flour and breadcrumbs
2. In a pan shallow fry the cheese, turning only once with a spatula. When nice and golden brown remove carefully and place on absorbent paper
Method for preparing the salad:
1. Place the beetroot in cold water and bring to boil and simmer until it is cooked to your liking (about 30 minutes).
2. In a separate pan do the same with the Jersey Royals (about 20 minutes)
3. Blanch the asparagus and carrot strips in boiling salted water (about 3 minutes)
4. Toss all the salad ingredients together with a knob of butter and season with salt and pepper to your liking
5. Serve the schnitzel and the salad together
