Mediterranean-Style Schnitzel

Regional Newspapers 27/6/2012

Jan Bilton

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Serves 4

If schnitzel is thick, place between two sheets of waxed paper and pound with a rolling pin, until very thin.
Cut into serving-sized pieces. Dust schnitzels with flour seasoned with salt and pepper.
Pat the sun-dried tomatoes dry. Stand in boiling water for a few minutes. Drain, pat dry and thinly slice.
Heat oil in a large, non-stick frying pan over medium-high heat.
Fry schnitzels in batches, turning once, until just cooked, about 1-2 minutes each side.
Transfer to a warm plate, cover with foil and keep warm.
Thinely slice and add garlic to pan and saute for one minute.
Stir in wine, stock and tomato paste. Boil, until reduced by half.
Add chopped rosemary and sun-dried tomatoes.
Spoon over schnitzels.