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MANNING VALLEY NATURALLY BEEF SCHNITZEL WITH SPICY TOMATO SAUCE AND SUPERFOOD BROCCOLI RICE

Serves
4
Prep
20mins
Cook
30mins
DIFFICULTY
easy
Ingredients
  • 4 x 180g Manning Valley Naturally striploin steaks
  • 2 tsp celery salt
  • 1 cup plain flour
  • 2 eggs
  • ½ cup milk
  • 2 cups panko breadcrumbs
  • 4 eschalots, very finely diced
  • 1 long red chilli, chopped
  • 1 bunch thyme leaves
  • 2 Tbsp extra virgin olive oil
  • 2 punnets cherry tomatoes, chopped
  • 2 Tbsp tomato paste
  • sea salt flakes and freshly-ground black pepper
  • 1 head broccoli, chopped
  • ½ head cauliflower, chopped
  • 1 cup smoked almonds, finely chopped
  • ½ cup goji berries
  • ½ pomegranate seeds
  • 2 bunch chives, very finely sliced
  • vegetable oil, for deep frying
Method
  • Use a sharp knife to trim the steaks, then mallet gently until 3mm thick. Season with celery salt, then dust generously with flour. Whisk the eggs and milk in a bowl and dip in the steaks, then coat with breadcrumbs. Set aside.
  • Sauté the eschalots, chilli, garlic and thyme in extra virgin olive oil for 4 minutes, then add the tomatoes and tomato paste. Simmer for 25 minutes, then season with salt and pepper.
  • Put the broccoli and cauliflower in a food processor and pulse until a fine crumb forms. Mix with the almonds, goji berries, pomegranate seeds and chives.
  • Fry the schnitzels in hot (180°C) vegetable oil for 4 minutes, turning several times, until golden and crisp. Drain on kitchen paper, then serve with broccoli rice and tomato sauce.
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