Cheese and Mushroom Stuffed Beef Schnitzels
Chez's Recipe
Ingredients
Method
Ingredients
- 4 large beef schnitzels
- 200g portobello mushrooms, finely sliced
- 150g Colby cheese, grated
- 2-3 spring onions, finely sliced
- ¼ cup flour
- 1 large egg, beaten with 2 tablespoons water
- 1-1 ½ cups fresh white breadcrumbs
- garlic and herb salt
Method
- Cut the large schnitzels in half. Place the schnitzels on a board. Cover them with plastic wrap and beat them out to an even thickness (use a smooth meat mallet, rolling pin or flat side of a large cleaver). Remove the plastic.
- Cook the mushrooms in a little oil, drain and combine with cheese and spring onions. Cool.
- Divide the mixture evenly among the beef schnitzels and fold over one side of each schnitzel to form a sandwich then press together firmly.
- Dust each schnitzel parcel with flour. Dip into the egg mixture then in the breadcrumbs mixed with garlic and herb salt to coat, firmly patting the coating on. Place crumbed schnitzels on a cake rack over a tray to dry for about 15 minutes in a cool place or refrigerate, lightly covered, for several hours.
- Cook in a little hot oil and butter in a frying pan, for about 1 minute then turn to brown the other side. Remove and drain on paper towels. Alternatively, place on a baking paper covered oven tray and place in a moderate oven for 20-30 minutes. Serve promptly.