Ginger schnitzels with tropical salsa
5/7/2009
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Ingredients
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| 500 g | Beef schnitzel |
| ½ cup | Flour |
| 1 to taste | Salt |
| 1½ cups | Breadcrumbs |
| 2 tsp | Ground ginger |
| 1 tsp | Lemon pepper |
| 2 | Eggs |
| ¼ cup | Oil |
| 1 tbsp | Butter |
| 225 g | Canned crushed pineapple |
| 1 tbsp | Root ginger |
| 1 | Red chilli |
| 1 tbsp | Fresh coriander |
| 1 tbsp | Lemon juice |
Directions
- Cut schnitzel in half and gently roll until thin with a rolling pin.
- Mix flour and salt together on a plate. Mix breadcrumbs, ground ginger and lemon pepper together on another plate. Dip schnitzels into flour, then into egg mixture (use 2 lightly whisked eggs combined with 2 tbsp water) and finally coat well with breadcrumb mixture. Refrigerate for 15 minutes.
- Heat oil and butter in a frying pan and quickly fry schnitzels on both sides.
- Meanwhile, place crushed pineapple in a bowl, mix through ginger, chilli, coriander and lemon juice. Serve alongside schnitzels.
Wine Match
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