MANNING VALLEY NATURALLY BEEF SCHNITZEL WITH SPICY TOMATO SAUCE AND SUPERFOOD BROCCOLI RICE
4 x 180g Manning Valley Naturally striploin steaks
2 tsp celery salt
1 cup plain flour
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
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.