Ginger schnitzels with tropical salsa
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|500 g||Beef schnitzel|
|1 to taste||Salt|
|2 tsp||Ground ginger|
|1 tsp||Lemon pepper|
|225 g||Canned crushed pineapple|
|1 tbsp||Root ginger|
|1 tbsp||Fresh coriander|
|1 tbsp||Lemon juice|
- 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.
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